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If you’ve ever longed for that perfect balance of crispy, savory, and juicy in a pork chop, you’re going to fall head over heels for this Homemade Shake and Bake Pork Chops Recipe. It’s a simple yet sensational way to elevate your weeknight dinner with a homemade crunchy coating that rivals any store-bought mix. Every bite offers a delightful crunch from the seasoned breadcrumbs, combined with the tender, flavorful pork inside—truly comfort food at its finest that’s easier than you’d think to whip up!
Ingredients You’ll Need
These ingredients may be simple, but each one plays a crucial role in building layers of flavor and texture that make the Homemade Shake and Bake Pork Chops Recipe unforgettable. From the spiced breadcrumbs to the honey dijon mustard, every component works together to create a mouthwatering experience you’ll want to make again and again.
- Plain breadcrumbs or panko (1 1/2 cups): Panko gives extra crispiness, while plain breadcrumbs bring a classic crunch.
- Seasoning salt (2 teaspoons): Adds depth and a perfect salty kick, Lawry’s seasoning salt is a great choice.
- Ground paprika (2 teaspoons): Provides a mild smoky flavor and lovely color to the coating.
- Onion powder (2 teaspoons): Brings subtle sweetness and savory warmth.
- Garlic powder (1 teaspoon): Infuses every bite with that irresistible garlicky aroma.
- Brown sugar (1 teaspoon): Balances savory spices with a gentle hint of sweetness.
- Ground black pepper (to taste): Adds a touch of heat and complexity.
- Boneless center-cut pork chops (4-6, about 1.5 pounds): Thick chops stay juicy and tender in the oven.
- Honey dijon mustard or vegetable oil (2 tablespoons): Helps the coating stick and gives a subtle zing.
- Butter (2 tablespoons): Creates a luscious finish and helps crisp the crust beautifully.
- Lemon wedges and chopped parsley (optional): Freshen and brighten the final dish for a restaurant-quality touch.
How to Make Homemade Shake and Bake Pork Chops Recipe
Step 1: Preheat and Prepare the Pan
Start by setting your oven to 425°F and place a dark sheet pan or cast iron skillet inside to heat up. The secret to that amazing crispy bottom crust is a sizzling hot pan, so don’t line it with foil or parchment. Getting this step right means every pork chop sizzles and crisps perfectly once they hit the oven.
Step 2: Mix the Coating
While the oven preheats, toss together your breadcrumbs, seasoning salt, paprika, onion powder, garlic powder, brown sugar, and black pepper in a large zip-top bag or container with a lid. This vibrant mixture is the heart of your Homemade Shake and Bake Pork Chops Recipe, giving you bold seasoning and a delightful crunch with every bite.
Step 3: Prep the Pork Chops
Dry your pork chops well and lightly pound them to even thickness, being careful not to go too thin because thicker chops stay juicier. Brush each chop with honey dijon mustard or oil—it not only adds a touch of flavor but ensures your breadcrumb coating will stick snugly.
Step 4: Coat the Chops
Drop one pork chop at a time into your breadcrumb seasoning blend and give it a good shake until it’s thoroughly coated. If you’re craving maximum crunch, press the crumbs onto the chops with your hands rather than just shaking. Trust me, that hands-on coating step makes a world of difference!
Step 5: Bake to Perfection
Carefully take your hot pan out of the oven and melt a tablespoon of butter directly on it. Arrange the coated pork chops in a single layer and bake for anywhere from 15 to 30 minutes, depending on thickness. For an extra buttery crunch, add the second tablespoon of butter halfway through the baking time. Keep an eye on your pork chops starting at 15 minutes with a meat thermometer—the magic number for perfectly cooked pork is 145°F.
Step 6: Finish with a Broil and Rest
If you want a golden, extra-crispy crust, pop the chops under the broiler for 30 to 60 seconds, but watch closely so they don’t burn. After baking, let your homemade wonders rest for about 3 minutes. A squeeze of fresh lemon and a sprinkle of parsley gives a bright, fresh contrast and makes the dish look as gorgeous as it tastes.
How to Serve Homemade Shake and Bake Pork Chops Recipe
Garnishes
Simple garnishes can elevate your pork chops from delicious to divine. A few lemon wedges tucked alongside the pork add a zingy brightness that cuts through the richness, while freshly chopped parsley lends a pop of green and a subtle herbaceous note that feels fresh and inviting.
Side Dishes
These crunchy pork chops pair beautifully with a variety of sides. Classic mashed potatoes or creamy coleslaw offer comfort and balance, while roasted vegetables or a crisp green salad add freshness and color. For a fun twist, consider sweet potato fries or a warm quinoa salad—your Homemade Shake and Bake Pork Chops Recipe is versatile enough to shine alongside almost any accompaniment.
Creative Ways to Present
To really wow your guests or family, consider serving these pork chops stacked over a bed of garlic butter rice or nestled beside creamy mac and cheese. For a casual but charming presentation, arrange them on a wooden board with small bowls of mustard and pickles. These thoughtful touches turn this straightforward recipe into a memorable meal experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare), store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days and remain tasty enough to enjoy reheated or cold in a sandwich the next day.
Freezing
To freeze, wrap each pork chop tightly in plastic wrap and then place them in a freezer-safe bag or container. They will maintain their flavor for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers in the oven or air fryer to help maintain that delicious crispiness. Avoid microwaving if possible, as it can make the coating soggy—placing pork chops on a wire rack and warming at 350°F for about 10 minutes works wonders.
FAQs
Can I use bone-in pork chops for this recipe?
Absolutely! Bone-in chops will take a little longer to cook, so adjust your baking time accordingly, but they add fantastic flavor and still get beautifully crispy with this coating.
What if I don’t have honey dijon mustard?
No worries! You can use regular dijon mustard, plain mustard, or even a light brush of vegetable oil. Honey dijon adds just a touch of sweetness and helps the crumbs adhere, but other options work fine too.
Can I make the breadcrumb mixture ahead of time?
Yes! The seasoned breadcrumb mix keeps well in an airtight container for up to a week. That way, when you’re ready to cook, everything comes together super fast.
How thick should the pork chops be for this recipe?
About 1 inch thick is ideal to ensure the pork chops don’t dry out and stay juicy with a crisp coating. Thinner chops tend to cook faster but can dry out, so slightly thick is best.
Is it possible to make this recipe gluten-free?
Definitely! Just swap plain breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The rest of the recipe stays the same, so no flavor or texture is lost.
Final Thoughts
There is something so satisfying about taking a classic family favorite and giving it that homemade twist that makes it even more delicious. The Homemade Shake and Bake Pork Chops Recipe is proof that with a handful of simple ingredients and a little love, you can create a crispy, flavorful meal that everyone will rave about. I’m beyond excited for you to try it—once you do, it’s going to be on repeat in your kitchen, just like it is in mine!
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Homemade Shake and Bake Pork Chops Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Homemade Shake and Bake Pork Chops recipe offers a deliciously crispy, flavorful coating on juicy boneless pork chops. Using a simple blend of breadcrumbs, spices, and seasoning, these chops are coated and baked on a preheated cast iron skillet or sheet pan for extra crispiness. The honey dijon mustard adds a subtle sweetness and helps the coating stick perfectly, while a quick broil at the end guarantees a golden, crunchy crust. Serve with lemon wedges and chopped parsley for a fresh finish. Perfect for an easy weeknight dinner that tastes impressive.
Ingredients
Coating Mixture
- 1 1/2 cups plain breadcrumbs or panko for extra crispiness
- 2 teaspoons seasoning salt (such as Lawry’s)
- 2 teaspoons ground paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- Ground black pepper, to taste
Pork Chops and Basting
- 4–6 center-cut boneless pork chops, about 1-inch thick (approximately 1.5 pounds total)
- 2 tablespoons honey dijon mustard or vegetable oil (for brushing)
- 2 tablespoons butter
Optional Garnishes
- Lemon wedges
- Chopped parsley
Instructions
- Preheat the Oven and Pan: Preheat your oven to 425°F (220°C). Place a dark sheet pan or cast iron skillet inside the oven to heat up; do not line with foil or parchment. A hot pan ensures crispier bottoms on your pork chops.
- Prepare the Coating Mixture: In a large zip-top bag or container with a lid, combine the plain breadcrumbs, seasoning salt, paprika, onion powder, garlic powder, brown sugar, and black pepper. Set this mixture aside.
- Prep the Pork Chops: Pat the pork chops dry with paper towels and lightly pound them to even out thickness, making sure not to thin them too much to maintain juiciness. Brush each chop with honey dijon mustard for flavor and to help the coating stick, or substitute with vegetable oil if preferred.
- Coat the Chops: Place one pork chop at a time into the breadcrumb mixture bag and shake to coat thoroughly. For an extra crunchy crust, press the breadcrumbs onto the chops with your hands instead of just shaking.
- Bake the Pork Chops: Carefully remove the preheated pan from the oven and melt 1 tablespoon of butter on it. Arrange the coated pork chops in a single layer on the pan. Bake for 15 to 30 minutes depending on the thickness of the chops. Around halfway through baking, if desired, add the remaining tablespoon of butter to the pan for added richness. Begin checking doneness at 15 minutes using a meat thermometer; the internal temperature should read 145°F (63°C) when done.
- Optional Broil for Crispness: For an extra golden and crispy top, broil the chops for 30 to 60 seconds at the end of baking. Watch them closely to prevent burning.
- Rest and Serve: Let the pork chops rest for 3 minutes after baking to allow juices to redistribute. Serve with lemon wedges and a sprinkle of chopped parsley if desired for a bright finishing touch.
Notes
- Using a preheated pan is key to achieving the crispiest crust on the pork chops.
- You can substitute plain breadcrumbs with panko crumbs for a lighter, crunchier texture.
- If you don’t have honey dijon mustard, vegetable oil can be used but the flavor will be milder.
- Always use a meat thermometer to ensure the pork is safely cooked to 145°F without overcooking.
- Broiling at the end is optional but highly recommended for a golden, crispy top.
- Letting the pork chops rest after baking helps keep them juicy and tender.
- Adjust seasoning to taste, especially the amount of pepper and seasoning salt.
