Transfer the pork chop to the sheet pan and repeat this with the remaining pork chops.īake for 20-25 minutes until the pork reaches an internal temperature of 145☏. Shake the bag to ensure the pork chop is well coated. Place one pork chop into the ziplock bag and seal the bag tightly. Grease a sheet pan with nonstick spray.Ĭombine the bread crumbs, oil, and all the spices in a large ziplock bag and shake to combine. You will love this homemade version of the classic shake and bake recipe! Juicy pork chops are coated in a homemade spice blend then baked or air fried until they are golden brown and crispy. The coating will be a bit mushy though.Shake and Bake Pork Chops are a quick and easy dinner, and perfect for busy weeknight meals. If you do have leftover pork chops, store them in an airtight container and reheat them in the microwave for 1 minute on medium. The chops: I don’t recommend baking the chops ahead of time and reheating them.Rinse and keep them in the fridge in a container until ready to use. Brine: You can brine the chops for 30-60 minutes the day before.Shake and bake breadcrumb mixture will keep in an airtight container or sealed bag in the fridge for a month or the freezer for 2-3 months – as long as it hasn’t touched any raw meat (if it has, discard it).Tips for best results (juicy and tender chops) – brine the chops, don’t overbake them, don’t use chops that are too thin and let them rest after baking for 5 minutes.Add pork chops and brine for 30-60 minutes. If you like, add some rosemary, a garlic clove and a tablespoon sugar. To brine pork chops: Place 4 cups/1 liter water and 3 tablespoons kosher salt in a container or ziploc bag.Alternatively, use a combination of ground thyme, rosemary and marjoram to equal one teaspoon. Poultry seasoning alternative: Here’s a recipe for poultry seasoning if you don’t have any.For a bit of heat, add a pinch of cayenne pepper or red pepper flakes.Substitute plain breadcrumbs with Italian breadcrumbs (but reduce the poultry seasoning).Instead of olive oil, coat the chops with a thin layer of mayonnaise (also extra flavor and a good moisture barrier).Variations for shake n bake breadcrumb mixture:.Boneless chops have fewer calories and less fat though. I find bone-in chops are juicier and more flavorful. Pork chops: I figure 1/2 pound/227 grams bone-in chops per person and a bit less for boneless pork chops.And if you REALLY like it, consider a review in the comments. If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. juicy bone-in pork chops – you can grill or pan sear these.sous vide pork chops with apple chutney.
skillet pork chop dinner (one pan with veggies).The chops: I don’t recommend baking the chops ahead of time and reheating them. Shake and bake breadcrumb mixture will keep in an airtight container or sealed bag in the fridge for a month or the freezer for 2-3 months – as long as it hasn’t touched any raw meat (if it has, discard it).īrine: You can brine the chops for 30-60 minutes the day before.
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