Shake and Bake Pork Chops (Homemade version)

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. Jump to the recipe card if you wish!

Why you’ll love this

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.

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

• 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

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.

Troubleshooting Guide

• 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.

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.

No ratings yet

Shake and Bake Pork Chops

Author Kylee Ayotte

Servings 4

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Print

Pin

Rate

Crispy, golden, and full of flavor, these Shake and Bake Pork Chops are a quick weeknight dinner win. You’ll coat juicy boneless chops in a seasoned breadcrumb mix, bake them until perfectly cooked, and have dinner on the table in under 30 minutes.

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• ▢ 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

Instructions

• 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.

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.

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

Would you like to save this recipe?

We’ll email this post to you, so you can come back to it later!

Nutrition

Calories: 352kcal | Carbohydrates: 21g | Protein: 33g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 845mg | Potassium: 588mg | Fiber: 2g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 2mg

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.

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Did you make this recipe?

Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee