Homemade Shake & Bake Pork Chops (Copycat Recipe)
Homemade Shake & Bake is a DIY bread crumb coating you mix together in a bowl and use to bread pork chops before baking them, giving you that crunchy shell without buying the boxed version or breaking out a deep fryer.
The mix itself comes together in about 5 minutes flat, and the pork chops are done in the oven in under half an hour, so it’s an easy dinner to pull together on a weeknight. Once you’ve made your own, the boxed stuff at the store is hard to go back to.
For more easy weeknight dinner recipes, try my Ranch Chicken, Asian Glazed Pork Chops, and Honey Baked Chicken Drumsticks. They’re all simple dinners that don’t take much fuss to get on the table.
What You’ll Love About This Recipe
Ingredient Notes
Italian-Style Bread Crumbs: These include dried herbs for extra flavor, though plain bread crumbs also work.
Vegetable Oil: Oil helps the coating cling and crisp in the oven. Canola or avocado oil can be substituted.
Paprika: Regular paprika adds color and mild flavor; smoked paprika creates a deeper, smokier mix.
Dried Minced Onion: This coarse spice adds texture and is different from fine onion powder.
Cayenne Pepper: Reduce it to 1/4 teaspoon or omit it for a milder coating.
Salt: The recipe uses fine table salt; use slightly more if substituting coarse kosher salt.
Recipe Variations
Make It Smoky or Spicy: Use smoked paprika with chili powder, or omit the cayenne for a mild version.
Add Parmesan or Herbs: Mix in grated Parmesan, dried basil, and oregano for a cheesier Italian-style crust.
Swap in Panko: Use panko bread crumbs for an extra-crunchy coating.
Recipe Tips and Tricks
Press the coating firmly onto the pork chops so it adheres during baking. One cup coats about 4 average chops.
Discard any mix that touches raw meat, and bake the chops on a wire rack over a sheet pan if you want the bottoms extra crisp.
Check doneness with a meat thermometer. Remove the pork chops at 145°F and let them rest before cutting.
Frequently Asked Questions
Stored in an airtight container in a cool, dry place, it keeps for about 1 month. Freezing is not recommended because it changes the crumb texture.
Use internal temperature rather than color or time. Remove the chops when the thickest part reaches 145°F, then let them rest before cutting.
No. Discard any coating left after contact with raw meat, and only scoop out the amount you need for that meal.
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Homemade Shake & Bake Pork Chops (Copycat Recipe)
Ingredients
For the Shake & Bake Coating
- 3 cups Italian-style bread crumbs
- 1/4 cup vegetable oil
- 2 tablespoons paprika
- 1 tablespoon dried minced onion
- 1/2 tablespoon white granulated sugar
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
For the Pork Chops
- 4 boneless pork chops about 1 inch thick
- 2 tablespoons water or 1 egg, beaten
Instructions
- In a large mixing bowl, combine the bread crumbs, paprika, dried minced onion, sugar, salt, pepper, cayenne pepper, and garlic powder. Stir until the seasonings are evenly distributed through the crumbs.
- Pour in the vegetable oil and continue stirring until the mixture is evenly coated, with no dry, powdery pockets remaining. Set aside about 1 cup for this batch of pork chops and store the rest for later.
- Preheat the oven to 400°F and line a baking sheet with foil or parchment paper.
- Dip each pork chop in the water or beaten egg, then press it into the crumb mixture to coat all sides.
- Arrange the coated pork chops on the prepared baking sheet with space between them.
- Bake for 25-30 minutes, depending on thickness, until the coating is golden and a meat thermometer inserted into the thickest chop reads 145°F.
- Let the pork chops rest for 5 minutes before serving.
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data