Shake and Bake Pork Chops
Homemade Shake and Bake Pork Chops are a childhood favorite that's crispy and crunchy on the outside and tender on the inside.
Servings: 6 servings
Ingredients
- 3 cups plain breadcrumbs not panko
- 1/4 cup canola oil
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon celery salt
- 3/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- 6 bone-in 1/2" thick pork chops
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Add the breadcrumbs, oil and all of the spices and herbs to a large resealable plastic bag. Seal the bag and gently rub the ingredients together until fully combined.
- Pat the pork chops dry with paper towels (do not rinse) and place one chop into the bag. Seal, leaving a little air trapped inside so you can shake it around to coat. Shake gently until the pork chop is fully covered.
- Lay the coated pork chop on the prepared baking sheet.
- Repeat with each piece of pork, arranging the baking sheet at least 1-2 inches apart.
- Bake in the preheated oven for 15 minutes. Flip the pork chops over and bake for an additional 10 minutes. Pork should register at least 140 degrees F on an internal meat thermometer.
- Rest for 5 minutes, then garnish with fresh minced parsley if desired and serve immediately.
Notes
Storage - Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating - For best results, reheat the leftovers in the oven at 400 degrees F for about 10-15 minutes until warmed and crispy again.
Nutrition
Calories: 589kcal | Carbohydrates: 40g | Protein: 43g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 1652mg | Potassium: 717mg | Fiber: 3g | Sugar: 3g | Vitamin A: 344IU | Vitamin C: 0.05mg | Calcium: 140mg | Iron: 4mg
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