Shake and Bake Pork Chops (3 Ways)
Did your mom make Shake & Bake Pork Chops? And did you help? This homemade recipe tastes JUST like the classic. This recipe includes instructions for thin cut, regular cut, and thick cut pork chops.
This post is sponsored by Utah Pork Producers Association. All opinions are my own.
Were you a Shake & Bake kid? I know I was—shaking that paper bag and proudly proclaiming I helped with dinner.
I stumbled on this recipe in a 1970’s church cookbook, in a “This & That” section. I was more than pleasantly surprised when it tasted JUST like I remembered!
I love using this recipe for pork chops especially. It’s seriously easy to make (mix, shake, bake), and the pork is packed with protein. Pork chops have 24 grams of protein per a 3-ounce serving, so not only is this recipe packed with flavor, but it’s hearty and satiating. You can see more about pork nutrition on the Pork.org website.
I hope this recipe takes you back to when you were a kid, too!
What you’ll need for shake & Bake pork chops
- You can make this recipe with thin cut, regular cut, or thick cut pork chops—it’s super versatile. Head to the recipe card to see cooking times for each cut.
- I used Italian breadcrumbs, but regular breadcrumbs work too.
- Do you have poultry seasoning in your cabinet? If so, definitely use it here! If not, use any combination of dried sage, thyme, marjoram, parsley, and/or rosemary to measure 1 teaspoon instead of the poultry seasoning.
- I used vegetable oil, but olive oil or butter can be swapped for it.
Here’s how to make them!
Place the breadcrumbs, flour, salt, pepper, poultry seasoning, and oil in a gallon-sized resealable plastic bag. Mix until the mixture is the consistency of damp sand.
Place a pork chop in the bag, seal, and shake until coated. Repeat with the remaining pork chops. Place on a baking sheet (I used a wire rack on top to promote even cooking) and bake.
How to know when pork chops are done
According to pork.org, pork chops are done when they reach 145°F, followed by a three minute rest. This results in pork chops that have just a blush of pink in the center. They are seriously tender and juicy this way!
Here’s how long to cook each cut of pork chop at 425°F:
- Thin cut: 8–10 minutes (¼-inch thick)
- Regular cut: 16–18 minutes (½-inch thick)
- Thick cut: 25–27 minutes (1-inch thick)
You can always use a meat thermometer for extra precise cooking. Serve the chops with your favorite sides like mashed potatoes, mac & cheese, rice, buttered egg noodles, roasted asparagus, roasted broccoli, brussels sprouts—all the classics!
📖 Recipe
Shake and Bake Pork Chops (3 Ways)
Ingredients
- 1 cup Italian breadcrumbs
- ¼ cup flour
- 1 teaspoon poultry seasoning (see notes below if you don’t have it)
- 2 teaspoons salt
- ¼ teaspoon pepper
- 2 tablespoons oil (can also use olive oil or melted butter)
- 4 –6 pork chops (thin cut, regular, or thick cut all work, so do boneless or bone-in)
Instructions
- Preheat oven to 425°F. Place a wire rack on top of a baking sheet, or just use a baking sheet if you don’t have a wire rack.
- In a gallon-size resealable bag or paper bag, combine the 1 cup Italian breadcrumbs, ¼ cup flour, 1 teaspoon poultry seasoning, 2 teaspoons salt, ¼ teaspoon pepper, and 2 tablespoons oil.
- Shake to combine. You can also use your fingers or a fork to mix it. It should be the consistency of damp sand.
- Add the pork chops, one at a time, to the bag, reseal, and shake. If your pork chops are dry, you may need to wet them slightly with a little water so the mixture sticks.
- Place on the prepared baking sheet.
- Bake for 7–9 minutes for thin cut pork chops, 16–18 minutes for regular cut pork chops, and 25–27 minutes for thick cut pork chops.
Notes
- Medium rare: 145–150°F
- Medium: 150–155°F
- Medium well: 155–160°F
- Well: 160°F
This is such an easy and delicious recipe!