Go Back
–+ servings
shake and bake pork chops with rice pilaf and roasted broccoli on a plate
Print

Shake and Bake Pork Chops (Homemade Oven Recipe)

These shake and bake pork chops bake up golden and crisp on the outside while staying tender and juicy inside.
Course Main Course
Cuisine American
Keyword pork chop recipes
Prep Time 15 minutes
Cook Time 25 minutes
Brining Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 366kcal
Author Kathleen

Ingredients

Optional Quick Brine (Highly Recommended)

  • 4 cups cold water
  • 2 tablespoons kosher salt
  • 1 tablespoon brown sugar

Pork Chops

  • 4 pork chops ¾–1 inch thick, bone-in or boneless

Homemade Shake and Bake Coating

  • 1 cup panko breadcrumbs
  • 2 tablespoons cornmeal
  • 1 1/2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chicken bouillon powder

For Coating

  • 2 tablespoons neutral oil vegetable or avocado oil
US Customary - Metric

Instructions

  • Prepare optional quick brine. In a large bowl, whisk together the water (4 cups), kosher salt (2 tablespoons), and brown sugar (1 tablespoon) until dissolved. Add the pork chops (4) and brine for 30 minutes. Remove and pat completely dry with paper towels.
  • Preheat oven. Preheat oven to 425°F (218ºC). Place a wire rack over a foil- or parchment-lined baking sheet.
  • Make coating mixture. In a shallow bowl or large zip-top bag, combine the panko breadcrumbs (1 cup), cornmeal (2 tablespoons), paprika (1 1/2 teaspoons), garlic powder (1 teaspoon), onion powder (1 teaspoon), salt (1 teaspoon), black pepper (1/2 teaspoon), and chicken bouillon powder (1 teaspoon).
  • Prepare pork chops. Brush the pork chops lightly with oil on both sides.
  • Coat pork chops. Press the pork chops into the breadcrumb mixture, coating evenly on all sides.
  • Bake. Place pork chops on the prepared rack and bake for 18–25 minutes, depending on thickness, until the coating is golden brown and the internal temperature reaches 145°F (63ºC).
  • Rest before serving. Let the pork chops rest for about 5 minutes before serving so the juices redistribute.

Notes

  1. Pork Chop Thickness. For best results, use pork chops that are ¾–1 inch thick. Thinner chops cook too quickly and may dry out before the coating crisps.
  2. Wire Rack Tip. Baking the pork chops on a rack allows hot air to circulate around them so the coating becomes crisp instead of steaming on the bottom.
  3. Homemade vs Boxed Mix. You can substitute a store-bought Shake-and-Bake mix if you prefer. Simply follow the same baking method.
  4. Safe Internal Temperature. Pork chops are perfectly cooked at 145°F internal temperature.

Nutrition

Serving: 1serving | Calories: 366kcal | Carbohydrates: 19g | Protein: 32g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 90mg | Sodium: 4258mg | Potassium: 584mg | Fiber: 2g | Sugar: 4g | Vitamin A: 376IU | Calcium: 55mg | Iron: 2mg