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
Scale
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.
