Shake and Bake is a classic dinner go-to for busy families! This homemade version of Shake and Bake pork chops is easy and more delicious than store bought. It delivers crisp, juicy meat to the table that you can serve with any of your family’s favorite sides to create satisfying, delicious dinners that both kids and adults will love. The homemade mix is so simple to prep and clean up that it’ll become a new favorite way to prepare pork chops, chicken, fish, veggies, and more.
Homemade Shake and Bake Pork Chops – The EASY Way!
I’d venture to guess that most busy parents have reached for that box of Shake ‘n Bake at one time or another. It’s so easy, creates a delicious, crispy exterior, and is SO quick to clean up. This homemade version does ALL of those things with just a bag, some pantry spices, pork chops, and breadcrumbs!
When you make homemade shake and bake pork chops you get juicy, breaded meat on the table, happy kids, and easy clean up, but also tons of versatility! You can prep a huge batch of mix ahead so it’s ready to go for another night. You can customize the mix with your favorite herbs and spices. And when you’re ready to use it, don’t be afraid to switch up the meat. The mix can be used for fish, veggies, and of course shake and bake chicken.
Why I LOVE this recipe!
- Super EASY – With just a bag you can make the mix and coat the pork chops. Prep and clean up doesn’t get much easier!
- So Versatile! – Use your favorite pork chop cuts or even swap them out for chicken, fish, or veggies.
- 3 Cooking Methods – Whether you like to bake, pan fry, or use your air fryer, all three methods work great with this recipe.
- More Delicious – It’s so easy to add more or less of your favorite seasonings so that it’s always exactly the way YOUR family likes it.
This shake and bake pork chop recipe is as simple as promised! Just 15 minutes for a family friendly meal.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Pork chops – We’re using thin, boneless pork chops. That let’s them cook fast and creates a yummy ratio of breadcrumbs to meat. But, you can use any type of pork chop you like! Thicker cuts will take longer, so make sure you adjust the bake time so they reach the proper 165°F internally.
If you have thicker pork chops but want thinner ones, you can slice them into thin cutlets with just a good knife.
- Breadcrumbs – I recommend panko breadcrumbs. They’re our favorite because they create a great, crunchy texture. But you can use any unseasoned breadcrumbs you like, even homemade. We’ll be adding all the flavors ourselves.
- Oil – I use vegetable oil, but any unflavored oil like canola or grapeseed works great too.
- Seasonings – We use celery salt, onion powder, garlic powder, and paprika to season the breadcrumbs like classic Shake ‘n Bake.
- Dried herbs – Dried parsley, basil, and oregano create Italian flavors in our shake and bake breadcrumb mixture. I recommend all three, but you can leave out any out that don’t have and it’ll still taste great.
- Salt & pepper
- High heat and thin cuts are essential for crispiness – To achieve the most crisp texture and juicy pork, it’s important to use a hot oven and thinner cuts. If you cook it at lower heat the moisture from the meat can make the breadcrumbs soggy instead.
- Be generous with the crumb coating – The best flavor comes from lots of breadcrumbs on each pork chop. I like to make sure they’re very well coated and will pat on extra shake and bake before baking if I need to.
- Place near the bottom rack – Place your baking sheet near the bottom of the oven to help the underside of the pork chops get crisp instead of soggy.
- Watch the internal temperature – Overcooked pork chops can be tough and chewy, so keep an eye on the internal temperature to make sure yours are cooked just right. If you don’t have a meat thermometer, this is a great time to invest in one. They’re pretty inexpensive and available at most grocery stores, box stores, or online. Then you’ll know just when your pork chops are juicy and perfectly cooked.
- Use a cooling rack for frying – If you choose to pan-fry your pork chops, a cooling rack is a great trick for keeping them crispy. Line a baking sheet with paper towels and set the cooling rack on top. When you take the pork chops from the pan, place them on the rack. The excess oil will drip down and absorb in the paper towels, leaving the breading nice and crisp.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Prep homemade shake and bake ahead– This recipe is SUPER easy to double or triple with hardly any extra effort. Just portion out enough shake and bake mix to coat enough pork chops for one meal. The rest of your breadcrumb mixture can be stored in the fridge for another night. One batch is enough to coat about 2 pounds of pork.
It’s important however that you NEVER store any breadcrumbs that you’ve already tossed with raw meat. Once they’ve been tossed with the pork, leftover breadcrumbs need to be thrown out. I like to make a large batch of breadcrumbs, take out what I need to coat the pork and store the rest for quick and easy dinners another time.
- Use the thinnest cutlets– Thinner cuts cook faster. So, to get dinner on the table faster, slice the pork chops into thin cutlets that will bake or pan-fry quickly.
- Use pre-seasoned breadcrumbs– I love that homemade shake and bake pork chops allow you to customize the seasonings and herbs exactly the way you like. But if you’re in a hurry pre-seasoned Italian breadcrumbs can save you some time. Make sure you check the mixture to see if it includes salt, and add it if it doesn’t. Then go straight into adding the oil for the recipe.
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- BBQ Shake and Bake Pork Chops– Don’t add the basil, parsley, and oregano, and instead add 1/2 teaspoon each of cumin, chili powder, and ginger, plus 1 tablespoon of brown sugar to create a breadcrumb mixture with BBQ flavor. Continue with the recipe as directed and toss with BBQ sauce after cooking if you’d like.
- Cajun Shake and Bake Pork Chops– Instead of the seasonings, herbs, and salt in the recipe, add in 2 tablespoons of a store bought or homemade cajun seasoning blend. Then continue with the recipe as written.
- Shake and Bake Ranch Pork Chops– Add 2 tablespoons of store bought or homemade dried ranch mix to unseasoned breadcrumbs instead of the Italian herbs, seasonings, and salt. Make the rest of the recipe as directed.
What to Serve with Shake and Bake Pork Chops
Since this dish has the classic flavors of Italian seasoning, it will pair well with many of your favorite Italian or traditional side dishes. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Instant Pot Corn on the Cob – This fast side cooks in just 3 minutes and has amazing garlic butter flavor. Try my crock pot version for a different way to make it!
- Brown Butter Broccoli – The nutty browned butter gives a simple broccoli side huge flavor.
- Instant Pot Baked Potatoes – Tender whole potatoes cook in no time and can be topped however your family likes.
- Jiffy Corn Casserole – It’s a creamy and cheesy side the whole family will enjoy.
- Baked Potato Wedges – Enjoy the flavors of french fries, but in an easier homemade version.
- Extra Creamy Mashed Potatoes – A classic side that would be perfect with crispy breaded pork chops.
- Garlic Roasted Vegetables – This is the BEST roasted vegetable side, I promise!
- Bacon Ranch Broccoli Salad – Make this creamy salad ahead of time so it’s ready to go for dinner.
- Italian Quinoa Salad – Healthy grains, veggies, and herbs make this salad a delicious side for any meal.
You can choose one or add a few sides to make a wholesome, well rounded dinner.
Pork Shake and Bake Leftovers
If you have leftovers after making homemade shake and bake pork chops, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Crispy Pork Chop Sandwiches– Lightly toast buns, shred lettuce, and slice pickles. Reheat pork by lightly crisping it again in a hot pan. Lay onto a bun and top with pickles, thousand island dressing, and shredded lettuce.
- Pork Chop Salad– Toss mixed greens with your favorite toppings like cherry tomatoes, sliced cucumber, and red onion. Add sliced leftover pork chop. Drizzle over homemade buttermilk ranch dressing, jalapeno ranch, or creamy Italian dressing and serve.
- Crispy Pork Chop Tacos– Warm small flour tortillas and fill with warm, sliced leftover pork chops. Top with pineapple jalapeno salsa or mango avocado salsa and serve.
More EASY Pork Chop Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy dinner recipes here, or see a few of our readers favorite recipes below.
- Crock Pot Smothered Pork Chops
- Pan Seared Pork Chops with Corn Salsa
- One Pan Tuscan Pork Chops
- Southwest Bone in Pork Chops
- 2 lbs thinly cut boneless pork chops, cut into thin cutlets
For the Homemade Shake and Bake mix
- 1 cup dried bread crumbs, plain
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- Preheat oven to 425˚F.
- Combine all ingredients for the shake and bake mix except the oil in a gallon size zip top bag, or large container. Mix well. Add the oil and work the mixture until it is evenly distributed throughout.
- Place the raw pork chops in the bag and shake until they are all coated in the mixture.
- Grease a large baking sheet and lay the pork in a single layer leaving at least an inch between each cutlet. I like to make sure that they are coated with a generous amount of crumb mixture and pat a little extra to the top if needed.
- Bake on lower oven rack for 8-12 minutes or until the pork chops are 165˚F internal temp.
- Chicken Legs – 35-40 minutes
- Chicken drumsticks – 25-30 minutes
- Wings – 35-40 minutes
- Bone in chicken breast – 40-45 minutes
- Bone in chicken thighs – 35-40 minutes
- Boneless chicken thighs- 25-30 minutes
- Chicken tenderloins – 15-20 minutes
- in the refrigerator for 3-4 days
- in the freezer up to a month
- After your pork chops have cooled, place into an airtight container and freeze.
- When ready to use, thaw in the refrigerator for 24-48 hours.
- In the microwave on 30 second increments or cover with tin foil and place in the oven at 350˚F for 15-20 minutes or until heated through.