Skip the boxed stuff—my Homemade Shake & Bake Pork Chops come out juicier, crispier, and you probably already have everything you need.
Better than the box—and you’ll taste the difference
I grew up with the boxed stuff, and honestly? I thought it was pretty great—until I made this. The flavor is richer, the pork stays so juicy, and the coating actually crisps up in the oven—no frying needed. I use the same baking method in my Oven Fried Chicken, and honestly, it’s the best thing ever.
You get crispy, juicy, breaded pork chops with almost no effort. It’s one of those easy wins that feels like a real homemade dinner. Once you try it, I really don’t think you’ll go back.
Simple pantry staples make up my recipe
You’ll need boneless center-cut pork chops (about 1-inch thick), plain or panko breadcrumbs, and either honey dijon mustard or oil to help the coating stick. Mustard adds flavor, but oil works in a pinch.
Printable recipe
Homemade Shake and Bake Pork Chops Recipe
Ingredients
- 1 ½ cups plain breadcrumbs (OR panko for more crisp)
- 2 teaspoons seasoning salt (like Lawry's)
- 2 teaspoons ground paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- ground black pepper (to taste)
- 4-6 center-cut boneless pork chops (about 1-inch thick; about 1.5 pounds in total)
- 2 tablespoons honey dijon mustard or vegetable oil
- 2 tablespoons butter
- lemon wedges & chopped parsley (optional, for serving)
Instructions
- Preheat oven to 425°F. Place a dark sheet pan or cast iron skillet inside the oven to preheat—don’t line it with foil or parchment. A hot pan = crispier bottoms.
- Combine breadcrumbs, spices, and sugar in a large zip-top bag or container with a lid. Set aside.1 ½ cups plain breadcrumbs, 2 teaspoons seasoning salt, 2 teaspoons ground paprika, 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon brown sugar, ground black pepper
- Pat the chops dry and lightly pound to even out thickness. Brush each pork chop with honey dijon mustard (for flavor + sticking power) or oil if preferred.💡 Don’t go too thin when pounding the chops—thicker chops stay juicier.4-6 center-cut boneless pork chops, 2 tablespoons honey dijon mustard or vegetable oil
- Place one chop at a time in the breadcrumb mix and shake until coated.🖐 Want more crunch? Press the crumbs on with your hands instead of just shaking.
- Carefully remove the hot pan from the oven. Melt 1 tablespoon butter on it. Arrange the pork chops in a single layer. Bake for 15–30 minutes, depending on thickness. If needed, add the second tablespoon of butter to the pan halfway through the baking time.🌡 Start checking at 15 min with a meat thermometer. 145°F = done.2 tablespoons butter
- For crisper tops, broil for 30–60 seconds if you want a golden crust. Watch closely! Let the pork chops rest for 3 minutes before serving. Finish with lemon wedges and parsley if you like.lemon wedges & chopped parsley
If you’re using bone-in pork chops
Add 5–10 extra minutes to the bake time and use a meat thermometer to ensure doneness.
If your breadcrumbs are feeling boring and sad
Use panko for crunch, or toast your plain breadcrumbs in a dry skillet first.
Leftovers tip
Keep leftover pork chops covered in the fridge for up to 2 days. Reheat in the oven or air fryer for best results—microwave tends to make the coating soggy.
Which pan should I use?
For the crispiest results, use a dark metal sheet pan or a cast iron skillet.
These retain and radiate heat better than glass or shiny aluminum, which means your coating gets golden and crisp—not pale and soggy.
Avoid parchment or foil—direct contact with the hot surface is what gives you that Shake & Bake magic.
My favorite way to serve these
I always make these with mashed potatoes (the real kind—creamy, buttery, maybe a little lumpy), green beans or broccoli, and lemon wedges on the side.
It’s the kind of dinner that reminds me of being a kid, when things were simple and smelled amazing by 5 o’clock. No one ever complains about this meal. Not once!
Did you make this recipe?
Leave a rating and comment below—I’d love to know how it turned out. And if this one’s a keeper, don’t forget to pin it!
Comments
No Comments