Shake and Bake Pork Chops are one of those dinners that make you feel like a weeknight rockstar with basically zero effort. You get juicy pork, a crispy coating, and that comforting throwback vibe without ever opening a boxed mix. It’s the kind of meal you throw together when everyone’s hungry, you’re out of brain cells, and you still want dinner to taste like you tried.
These bake up golden and crunchy while you get the sides sorted, and the seasoning mix is pantry-friendly, fast, and super easy to tweak. My boys crush these every single time, and honestly… same. They’re simple, budget-friendly, and just plain good.
Love pork chop recipes? Me too! Try my Baked Pork Chops with Blue Cheese Crust, my Apple Pork Chops or my Baked Stuffed Pork Chops too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
These pork chops check every single weeknight box. They’re fast, crispy, and taste like the nostalgic version you remember but way better. They’re hands off once you throw them in the oven, leaving you free to make a few side dishes.
- Quick enough for weeknights. You’ll have these on the table in under 30 minutes, which is perfect when life is… life-ing.
- Crispy coating without frying. All the crunch, none of the splatter.
- Easy to customize. Swap spices, add heat, sprinkle in parmesan – you get to play.
- Family and budget friendly. Simple ingredients, big flavor, happy humans.
Can I use bone-in pork chops?
Yes, but they will need an extra 5-10 minutes of baking time depending on thickness.
Can I use panko instead of regular breadcrumbs?
Yes, panko will make the crust extra crunchy.
Can I air fry these?
Yes, cook at 400°F for about 12-14 minutes, flipping halfway.
What to serve with Pork Chops
These pair perfectly with creamy mashed potatoes, green beans, or a simple garden salad.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Boneless pork chops. Aim for about 1 inch thick so they cook evenly and stay juicy. Bone-in works too with a little extra bake time. This recipe can also be made with chicken breasts or chicken tenders.
- Plain breadcrumbs. These give you that fine, even coating. Panko bread crumbs will make the crust extra crunchy if you want more texture.
- Vegetable oil. Helps the coating brown and crisp up in the oven. Canola oil, olive oil or or any neutral oil works.
- Seasonings. Paprika, garlic powder, onion powder, salt, black pepper, dried oregano, dried parsley.
How to make Shake and Bake Pork Chops
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Preheat the oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Spray the rack lightly with cooking spray.
Make the coating: In a shallow dish, combine breadcrumbs, paprika, garlic powder, onion powder, salt, pepper, oregano, and parsley. Mix well, then add the oil and mix until well combined. Add the mixture to a ziploc bag.
Coat the pork chops: Pat pork chops dry with paper towels. Brush them lightly with oil. Add them one at a time to the breadcrumb mixture, sealing the bag and shaking until each chop is fully coated. Press crumbs on if needed.
Bake: Arrange coated chops on the prepared wire rack. Bake for 18-20 minutes, until the internal temperature reaches 145°F (use a meat thermometer). If you have thinner or thicker chops, adjust accordingly.
Rest and serve: Let the chops rest for 3-5 minutes before serving to keep them juicy.
What temperature to cook Pork?
Pork chops should be cooked to 145°F when tested with a digital thermometer (affiliate link) in the thickest part
Troubleshooting Guide – Common Problems and Solutions
- Crust wasn’t crispy. Use a wire rack and don’t overcrowd the pan.
- Overcooked pork. Check temperature early and pull them at 145°F.
- Undercooked pork. Bake a few minutes longer or ensure thickness is consistent.
- Uneven browning. Flip halfway and rotate the pan for even heat exposure.
Kylee’s Notes
- Use a wire rack to keep the underside crispy.
- Don’t overbake – pull them as soon as they hit 145°F.
- Resting after baking helps keep the juices inside.
- I don’t flip my pork chops, but you can.
- I serve mine with an arugula salad and some roasted potatoes I throw in the air fryer.
- The pork chops on the outside of the baking sheet will cook faster, so if you have some thicker than others, put them on the outside.
- Don’t skip the resting period before slicing – they’ll end up looking dry and awful. They won’t taste as good either.
- Air fry them! Cook at 400°F for about 12-14 minutes, flipping halfway.
How to store leftovers
Refrigerator
Store cooled pork chops in an airtight container in the fridge for up to 3 days.
Freezing
For longer storage, wrap individually and freeze for up to 2 months.
More pork chop recipes to love:
Want some more Pork recipes? Here are a few of our favorites!
Baked Stuffed Pork Chops.Juicy Baked Stuffed Pork Chops filled with cheesy herb stuffing and baked to perfection! An easy weeknight dinner that tastes like Sunday supper.
French Onion Pork Chops. Juicy, cheesy, and full of French onion soup flavor. Caramelized onions and melty Gruyère make this an easy comfort dinner!
Apple Pork Chops. Juicy pork chops simmer with apples, onions, and a creamy tangy sauce for cozy comfort food.
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Shake and Bake Pork Chops
Ingredients
- Cooking spray
- 1 cup plain breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 2 tablespoons vegetable oil
- 4 boneless pork chops (1 inch thick)
Directions
- Get prepped: Preheat the oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Spray the rack lightly with Cooking spray.
- Make the coating: In a shallow dish, combine 1 cup plain breadcrumbs, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried oregano, and 1 teaspoon dried parsley. Mix well, then add the 2 tablespoons vegetable oil and mix until well combined. Add the mixture to a ziploc bag.
- Coat the pork chops: Pat 4 boneless pork chops dry with paper towels. Brush them lightly with oil. Add them one at a time to the breadcrumb mixture, sealing the bag and shaking until each chop is fully coated. Press crumbs on if needed.
- Bake: Arrange coated chops on the prepared rack. Bake for 18-20 minutes, until the internal temperature reaches 145°F.
- Rest and serve: Let the chops rest for 3-5 minutes before serving to keep them juicy.
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Notes
- I don’t flip my pork chops, but you can.
- I serve mine with an arugula salad and some roasted potatoes I threw in the air fryer.
- The pork chops on the outside of the baking sheet will cook faster, so if you have some thicker than others, put them on the outside.
- Don’t skip the resting period before slicing – they’ll end up looking dry and awful. They won’t taste as good either.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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