These breaded pork chops are flavored with Italian herbs and seasonings before being baked, pan fried, or air fried. They’re juicy and crisp and are perfect served as a main course with traditional sides.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Servings: 6servings
Calories: 329kcal
Ingredients
2lbsthinly cut boneless pork chopscut into thin cutlets
For the Homemade Shake and Bake mix
1cupdried bread crumbsplain
1tablespoonvegetable oil
1teaspoonsalt
1teaspoonpaprika
1/2teaspooncelery salt
1/2teaspoonground black pepper
1/2teaspoongarlic powder
1/2teaspoononion powder
1/2teaspoondried basil leaves
1/2teaspoondried parsley
1/2teaspoondried oregano
Instructions
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.
Notes
Substitutions: This Homemade Shake and Bake mix can be used with any cut of chicken you want. The method will be the same, but the time will change depending on the cut of chicken you use.Here is a guide for baking other cuts of chicken at 400˚F with the Shake and Bake:*cook times are approximate. Chicken should always be cooked to 165˚F when done.
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
How to Store: 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
How to Freeze: This dish can be made ahead of time and makes great for meal prep. Store in the freezer for up to 6 months.
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.
Reheat.
How to Reheat:
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.
How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.