Shake and Bake Pork Chops with homemade shake and bake mix baked on a sheet pan. A perfect homemade natural copycat with dinner done in just 30 minutes.
As a kid I have two very strong pre-made ingredient memories, Shake ‘n bake pork chops and Chicken Tonight. Someone PLEASE back me up in the comments, do you guys remember Chicken Tonight? “I feel like Chicken tonight! Like Chicken Tonight!” PS, it still EXISTS, I don’t know if you still have to do the chicken dance though.
So anyway, there is literally no good reason at all for you to be paying crazy high prices for the boxed variety when the homemade one is SUPER easy and much less expensive to make. Plus, no extra ingredients you don’t need thrown in with it.
How long do you shake and bake pork chops?
It takes just ten or so seconds to shake the chops in the bag, but if you find the coating not sticking well, you can add the pork chop to the sheet pan and add additional breading and lightly press it onto the pork chop.
How long does it take to cook pork chops in the oven at 400?
If you are opposed to cooking them at 425 degrees for 25 minutes, you can alternately cook them at 400 degrees for 30 minutes (the crust will not be as caramelized. You can also cook them at 350 degrees for 40-45 minutes but the crust will stay softer and the pork will be drier.
How do you make crispy pork chops?
The trick to getting crispy pork chops from the oven is cooking them at a high temperature. Cooking at 425 allows the pork to cook and the oil in the breadcrumb mixture allows the crust to brown and become crispy.
How to cook 1″ thick Shake and Bake Pork Chops:
YES, I love a good thick chop, if you have a thicker chop, cook it at 400 degrees for 30-35 minutes or until you reach 145-155 degrees.
Shake and Bake Pork Chops with mayo:
Some people LOVE coating the chops in mayo before adhering the coating. I totally get it, there is a parmesan breadcrumb chicken that uses mayo too that is very popular. While this recipe does not call for or need mayo, if you do use it you will get a nice THICK coating. Cook it at 400 degrees for 30-35 minutes or until you reach 145-155 degrees.
Looking for more pork recipes?
- Brown Sugar Garlic Oven Baked Pork Chops
- Honey Apple Pork with Potatoes (One Pan!)
- Brown Sugar Garlic Pork with Carrots & Potatoes
- Slow Cooker Bacon Garlic Pork Loin
- Slow Cooker Jalapeno Pineapple Pork
Tools Used in the making of these Shake and Bake Pork Chops:
Sheet Pan: A classic, inexpensive sheet pan that is high quality and can hold up to high temperatures in the oven. If you’d prefer you could also use…
Baking Pan: Easy to use, doesn’t warp, freezes well and has high enough sides for all your favorite other casserole dishes.
Bread Crumbs: Standard breadcrumbs, not panko variety, I love this brand but if you want you can use any other brand or even Italian flavored.
Shake and Bake Pork Chops
Ingredients
- 3 cups bread crumbs (not panko)
- 1/4 cup vegetable oil
- 2 teaspoons table salt (not kosher)
- 2 teaspoons paprika
- 1 teaspoon celery salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 6 bone in 1/2" thick pork chops
Instructions
- Preheat the oven to 425 degrees.
In a large ziploc bag add the breadcrumbs, oil, salt, paprika, celery salt, black pepper, garlic salt, garlic powder and onion powder.
- Close the bag and rub all the ingredients together until fully mixed.
- Add one pork chop to the bag at a time and close with some air trapped inside.
- Shake gently until covered.
- Repeat with each piece of pork.
Place on a sheet pan and bake in the oven for 15 minutes then turn the pork chops over, and bake 10 more minutes.
Re: “Chicken Tonight.”
What I remember, from the ’60s, is Chicken DELIGHT. It was a take-out franchise, much like KFC. It wasn’t a home preparation.
The tag line on their TV/Radio commercials was a jingle: “Don’t cook TONIGHT … Call Chicken DELIGHT.”
I wonder if you might have remembered the rhyming words, and confused them.
Or, it might have been something that was regional, that we didn’t have here. I live in San Francisco.
Good luck in finding it.
Easy and delicious, my favorite kind of recipe! My husband loves shake ‘n bake but I have never been a fan. This was so much better, thank you!
Since there is oil in the coating, how do I store leftovers? This was very good but I don’t use very much since it’s just my and me.
Make sure you put them in an airtight storage container and keep them in the fridge. Enjoy!
I usually use fish breading with creole seasoning added. I haven’t made them in a while though so i was just looking for baking time and temp. Your recipe was much better….i did add creole seasoning though….???. Thank you!!!!!
Great flavors! I didn’t have to tweek the recipe at all. This makes enough breading for 12+ chops. I did a family pack chops at 425 for 20 mins. I left them underdone a little and froze them for quick weeknight dinner. It’s nice to know exactly what is going into your meal.
I made these tonite, they were absolutely delicious. YUM! This is now my Go To pork chop recipe! Thx so much!
Thanks for coming back to let me know how much you enjoyed them, Rebecca.
Sabrina, I’ve made these 3-4 times changing the prep a bit. I have another recipe for unbreaded pork chops which requires frying then baking. It begins by drizzling olive oil over the pork chops, then heavily salting and adding a regular amount of pepper and letting them sit 15-30 minutes until room temperature is reached. When I read your suggestion of pressing the bread crumb mixture, I decided to put the bread crumbs in a pie plate and simply press, as you suggested. The chops are always delicious! Thank you so much for the delicious recipe. Although I changed it a bit, you gave me the oven temperature, the amounts of seasoning, and the cooking time. I couldn’t have made them without you!
Thanks, Suzi!
Easy and turned out great – the whole family liked them! Now that I know how not to dry them out, I will definitely do this again. Thanks for the recipe!
You’re welcome, Dawn!
Making them Now!
Did 1/2 with mayo coating and 1/2 I dried well before coating!
Just flipped Them and the mayonnaise created a bit thicker crust that browned so evenly…
Still 10 minutes left and yummmmm it smells so good!
Thanks for the 5 stars!
Always wondered why my chops were dry. Now I know to bake at 425 degrees. Thank you so much. The spice mix is perfect!
The coating sticks to the pan when I flip the chops. Any ideas as to why?
If you’re having that issue, try baking it on parchment paper next time so it doesn’t stick to the pan. You can also try heating up the pan in the oven while it’s preheating. The hotter the pan, the less likely it’ll stick. Good luck!
I have never seen shake and bake chops but they still do shake and bake chicken. I remember chicken tonight, I think they still do it.
Trying these tonight! Going to smear a little garlic Mayo on them first after reading the reviews.
Totally enjoyed this simple recipe from beginning to end. I did add a little kick to mine though! Than you so much! Blessings to you for your kindness of sharing.
do you coat with mayo n then bread them?
I didn’t.
Don’t cook tonight, get chicken delight.
This recipe brought back a few wonderful memories. Tried it on chicken and the comments I got on that meals was great so I can’t wait to try this with the chops get up the great work
Mine are in the oven and they smell very nice! I flipped them and they were nicely browned on the other side. Dinner should be yummy tonight!
These are BY FAR the best pork chops ever. I use mayo on them before the deedge and they melt in your mouth, never ever dry and oh so full of flavor
Thanks, Julie!
Love this recipe! The first time I made it my (picky eater) kids told me to add it to the rotation! I use boneless chops and it turned out fine. Before coating I’ll marinade the chops in buttermilk, and I use a parchment lined baking sheet for easy clean up. Also I save the extra breadcrumbs in the freezer so there is less waste. Thanks for the great recipe!
Thank you so much for sharing!! This just makes the best chops!! Perfect comfort food recipe.
My family loved this recipe the first time we tried it! I am going to make it again tonight and I am thinking of adding a little sage to the mixture. We will see how it works.
The worst of the worst just awful sorry this is bad
I made this recipe was just a couple differences based on what I had on him. I also made it gluten-free. The only differences were that I did not have garlic salt or onion powder. I used chopped onions that were dehydrated and just garlic powder. I took the advice of another reviewer that they brushed it was Dijon mustard before adding the crumbs. this recipe work fine for me I did not have extra bread crumbs left over and I cut the recipe in 1/3. My pork chops were thin and large so that’s probably why I did not have leftover crumbs. I posted my picture of the meal on Instagram and hashtagged you!
Haven’t made these yet, they look wonderful. Just wondering if anyone has tried then in the air fryer.
I have used this on pork many times and it’s delicious! I use Dijon mustard and spread it on the pork first then shake it and it’s delish!! Do you think this shake and bale would work on chicken breast?
Yes 🙂
I hope that they are worth the giant waste of breadcrumbs. I made this with 7 thick boneless pork chops and had a ton of breadcrumb waste in the bag since I can’t reuse them. Maybe next time less breadcrumbs or make the mixture and put them in a dish I roll the chops in.
I USED THE EXTRA MIX IN A GRAVY, YUM.
That sounds amazing!
I am going to try this tonight, but I have boneless pork chops. Would I still cook at 425 for 15 mins and turn over for another 10?
Yes though you may need to add additional cook time because bone in cook a bit faster than boneless.
I haven’t made this recipe and I am hesitant. Won’t the oil just clump everything together?
This is a fabulous recipe! The mixture does not clump. You won’t be disappointed.
Boneless cook FASTER than bone in.
This produces juicy chops. I always liked using Shake n Bake until I had to limit salt intake. With this, I can control the salt and not worry about added preservatives. Because of the celery salt and garlic salt, I left out the table salt. This makes a lot of coating, and since I only had 4 chops, I cut recipe in half and still had too much. I froze the leftover coating for later use.
Making this for the second time because the first was easy and delish! And oh my goodness, you took me down memory lane with all that talk of Chicken Tonight! It used to be a staple in our house lol.
Happy to know you love the recipe so much, Toni. Thanks for the 5 stars.
I am just one person and make one pork chop at a time.
How do I make the ingredients less for one chop??
You can use the slider tool in the recipe card to adjust the serving size to 1. Hope this helps!
I can’t wait to try this recipe. I’ve loved shake and bake for years. This sounds so much better and the tips for cooking are right on. You seem to enjoy the copycat recipes so I present a challenge. Cattleman’s had a house dressing to die for but the recipe is supposedly a secret. They say it takes several days to make as it takes a lot of marinating. Do you think you could replicate it? I hope you can.
Thanks so much! I’ll add that challenge to my research list.
This is a fantastic recipe. My family liked it better than the store bought stuff and I like the fact that I know exactly what is in it. Thank you so much!
Glad it was a total win for your family, Elaine.
Every time I do a shake n bake style pork chop (home made or not) when it comes time to flip on non-stick sheet pans, the coating layer sticks to the pan. Is it ok to use parchment paper lined pans?
Yes 🙂
I loved chicken tonight, I would love to find it! I always made the thick pork chops and couldn’t remember how long to cook them! Thank you so very much!
You’re welcome! I wish I could my hands on some to create a copycat recipe!
I just looked and you can buy it on Amazon.
Can you explain how the oil is used? It is not explained….do I rub it on the chops before before shaking them in the bag?
You’ll add the oil in with the other ingredients into the ziplock bag. Hope this clears up any confusion.
How long would you cook a 2inch thick pork chop for?
Cook it at 400 degrees for 30-35 minutes or until you reach 145-155 degrees.
This is better than the store bought shake and bake.
I prefer to use home-made versions of retail products and this is not exception.
The one thing I would add is, precoat your port with milk or similar (I use Miracle Whip) before coating. IT really promotes coating AND cripsy crust, if you cook at 425F
I really enjoyed these simple chops. I liked the flavor of the shake and bake and they came out moist on the inside and a little crispy on the outside. Thanks for sharing your recipe.
So happy to hear you enjoyed! Thanks for the review!
Hi! Question, where does the vegetable oil come in to play? Thanks!
You use the oil in the breading mix, in step 2 of the recipe. Hope this helps!
I used Italian style breadcrumbs and no other seasonings. I feel like 3 cups of breadcrumbs was way too much and threw a lot in the trash. Overall I like the way they baked and I will definitely make again.
I’m glad they baked good for you! Next time, you can divide the bread crumb mixture, adding more to the bag as you need, and store any leftovers in the fridge.
Excellent idea! I am making these in a few minutes. Thanks for all you do!!!
Super good!! Love using my celery salt. Definitely using this one again, and we never buy Shake & Bake. YUM
What I remember about the Shake & Bake commercial was the kids saying, “And I helped!” I still think that whenever S&B is mentioned.
Yep, I can totally hear that little girl saying that phrase. It’s so iconic!
I say it to my husband EVERY TIME I make them. Last time I forgot, so HE said it 🙂 !
We love this recipe! The pork chops are delicious, and we’ve used it on chicken tenderloins as well!
Fantastic!
Really tasty!!
I don’t see any sage in your recipe and that’s the flavour I long for. Is your recipe something I don’t know about that achieved the same flavour I’m used to?
I hope you decide to try this recipe. 🙂
Oh Sabrina, made these exactly as recipe said and they were the best pork chops I’ve had at home. Actually, truth be told I’ve made these 5 times already and they have been great each and every time. The spices are just the best. I too, after shaking, add a tad bit more to the top of the chop pressing lightly. Yummmmm.
Love it!! Thanks so much for taking the time to come back and let me know. I’m honored that you’ve made it so many times. 🙂
I have made a similar recipe for years we use Ritz crackers and cornchips crushed together and basicly the same spices I like mine with a stone ground mustard coating
I am a shake and bake fan. I tried your recipe and I am sold! The only concern I have is, does it keep well? I made half the recipe and have almost one and a half cup left. Please tell me It keeps.
I would store it in a mason jar with a tight lid in the refrigerator. I think it should last about 2-3 weeks if stored properly. I’m so glad you enjoyed them recipe.
Easy make and best of all tastes great!!!
For a quick and easy shake n bake..use crushed french fried onions! Simple delicious!
Wow. So delicious. Used 5 thick center cut chops for tonight’s dinner. 425 for 15 then flip for 10 more. Could not have come out better.
So glad you enjoyed it, Chris. Thanks for the 5 stars.
YES I remember chicken tonight!!!!
Hi. Just bought some bone in pork chops for 49 cents a pound. I know-crazy huh??? So of course i came here for your great recipes!!!? i need to get a thermometer though. Do you have one that you like and think is a great? Thanks for the help. (I always come looking for a recipe here first-yum!!)
That’s a crazy good deal! Good for you!
I recommend this thermometer http://amzn.to/2oD5fcs
ProAccurate Meat/Poultry Oven Thermometer
why not use panko
You can use them instead if you’d like. Enjoy!
When I make mine and I do the flip, the breading sticks to the pan. Do we have to flip or how else do I get it to stick better to the meat?
Oh no, sorry to hear that! It sounds like the pork is releasing too much moisture or the pan isn’t nonstick. You do want to flip to brown on both sides.
My husband said it’s the best he has even had…I didn’t have celery salt – so I used celery seed. Worked perfectly.
If you pork chops are thick – definitely bake at 400 degrees for less time.
Great go-to basic recipe! I control my salt intake so I adjust the recipe amounts accordingly. Really enjoyed these!
I even remember the song for Chicken Tonight! “I feel like chicken tonight, like chicken tonight… “. It was soooo good!
I know, right?!
Can I coat with mayo and still cook on 425 for 25-30 minutes? When you introduced the Mayo, you stopped talking about 425 degree oven.
If you decide to use mayo, you’ll cook it at 400 degrees for 30-35 minutes or until you reach an internal temperature of 145-155 degrees. Enjoy!
Can you use boneless pork chops?
Yes but they’ll need to cook longer.
What if I use Italian bread crumbs? How do I adjust the seasonings? I’m making thick center cut boneless pork chops.
Excellent recipe quick easy tasty and juicy. Definitely will make it again
Pork Chops were good but way too much salt! I cut the salt and it was still too much. I would reduce it by a lot next time!
Do you use sweet or smoked paprika?
Smoked 🙂
OK, so I made these last night and I’m not sure what I did wrong.
They didn’t get crispy at all, they were mostly just wet and sticky.
I even put them under the broiler for a bit but that didn’t help much.
Has this ever happened? It must have been something I did since there are so many great reviews. Any ideas?
I have never heard of this issue, I’m so sorry. I’m thinking that your pork had too much saline pumped into it that released when it cooked. Hope this doesn’t happen for next time.
I find that, in the past, when I have bought walmart meat of any kind you end up with a pan of boiling water. Try again, if you did happen to buy them there. Get your chops, for shake and bake, in a grocers that has good quality meat that doesn’t need saline pumped into it. Well worth it.
Just put bread crumbs and seasoning together and as I don’t happen to have garlic powder or onion powder on hand (it’s a tight month) I used 4 tsp of a rub from Hanks Smokehouse and grill in VA. Added in 2 tsp of smoked paprika. Oh myyyy, so looking forward to dinner. Can I brush with oil and then dredge through crumb mix? No zip lock bags and walmart/grocery bags too flimsy. This will be a blast from my childhood.
Thank you!??
You could do that in a pinch or add it to a tupperware that has a tight lid and shake it in there too. I hope you enjoy it!
If you’re really wanting the classic shake n bake than yes no panko but if you don’t mind the difference the recipe is absolutely lovely w/panko style breadcrumbs or even half and half panko/regular. I think it’s the cooking times and temp that are really spot on. Thank you!
Yum!!! This looks amazing! Thank you so much!
Tried this recipe the chops were dry and tasted average at best, not good
These were really good. Will never use any other breaking again! My 11 year old grandson says they are the best ever. Making them for about the eighth time tonight!
Love it!! Thanks for the 5 stars, Kari!
Yum, yum, yum!! Excelent recipe. Spot on seasoning, easy to do and tasty! Thank you for your recipe.
You’re welcome, Christina!
I will never buy shake and bake for pork or chicken again! This is an absolutely perfect recipe for never failed baked pork chops.
So awesome!! Thanks so much, Amy!
Sorry, I’m not the greatest cook, so I need to know whether BONELESS pork chops are supposed to be cooked the same way? Also do I need to pound them with a meat hammer before adding them into a bag and then cooking?
If you’re using boneless, I would suggest using this recipe instead.
https://dev.dinnerthendessert.com/parmesan-crusted-pork-chops/
Enjoy!
I am afraid to add the oil to the ingredients in the bag, will it make a paste? I just rubbed them with a light coating of the oil and threw them into the bag. Delicious!!!
CHICKEN TONIGHT! My son used to run to the TV and flap his elbows like chicken wings EVERY TIME that commercial came on! Good times! I’m making these pork chops TONIGHT!
Haha, such a classic commercial!
Try this tonight this is better then the store bought any time. I will never buy store bought again my family love this. Best recipe I have found. Thank you. Oh and yes I do remember The jingle Chicken tonight as well. Best pork chops ever
Thanks for coming back to let me know how much you enjoyed it, Sheree! I appreciate the 5 star rating.
These pork chops were absolutely amazing!! And so easy to make. I will definately make these again!
Thank You so much for sharing this recipe so good yet so easy to make wow better than any store bought ever
You’re welcome, Janet!
This is so good! I cut the bread crumbs in half and used it in small batches and love it more than Shake and Bake because it is more flavorful now. Thanks for sharing!
Thanks for the suggestion!
Thank you! I think Chicken Tonight was a thing I loved when I was a kid. I thought I would never have it again. But your post reminded me of it and I’ll be looking for copy cat recipes.
Mayo under the pork chops was great!
You’re welcome!
Beware though, that jingle will still get stuck in your head.
This was exactly what I remember shake and bake pork chops tasting like.. loved it! Even my toddler ate it! Thanks 🙂
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
This is super yummy and oh so easy! I only made 2 chops, so i mixed all dry ingredients in bowl (saving 1/2 for later, maybe on chicken) and patted chops with veggie oil.
So glad to hear you enjoyed it, Laura! Thanks for the 5 stars!
Hi! I liked these pork chops unfortunately my very picky husband did not. he told me he didn’t care for them and not to make them again…told him I was tired of the same old food all the time and that he can cook more if he doesn’t like to try new recipes..
Well, I’m glad you enjoyed them!
Made these last night. Easy and tasty. My Hubby particularly liked them. Agree that this is one you will use and reuse, opposed to buying the box. All ingredients were available in my pantry. Like I said, easy…
So glad you all enjoyed it Linda! Thanks for the 5 star rating!
Hi can I use cornmeal as breadcrumbs? Will it work the same
Sure 🙂
Making tonight. Why not Panko? All I have in pantry?
You can use panko but it won’t be authentic to the Shake and Bake flavor.
Is there a reason you can’t use panko ? It’s what I have on hand lol
It’s just not authentic to the Shake and Bake flavor. 🙂
Is this a good recipe for boneless chops too?
Sure 🙂
Haven’t made it as of yet, plan on it for tonight. Reading your comments, I remember Shake ‘N Bake and Chicken Delight. (“Don’t cook tonight, call Chicken Delight”). In the last few years have wanted that chicken, however haven’t found one anywhere.
These look easy enough and can’t wait to get started.
This was my first time finding your site, but it will be my first stop from now on! I made these pork chops last night and they were amazing! My husband even had seconds. I love that it was super easy to make and I already had everything in my pantry. For a last minute dinner, this was a definite win! Thanks so much!
Love it!! Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
these pork chops bake very well in your Air Fryer also.
These are AMAZING!!! My husband literally told me “These are the best pork chops I’ve EVER had!” Love the fact that dinner comes together so quickly too! Thank you!
That is such a huge compliment!! Thank you so much!
HELLO Sabrina! I had laid out from my freezer only 3 breakfast boneless pork chops (these are very thin) since there are only 2 of us at home. I was going to broil them with Butter Pam in oven but was internet surfing looking at recipes and I came across your homemade ‘Shake & Bake” recipe. Since this recipe called for 6 thick cut pork chops I had to cut down on my portions. I used 1/2 cup of plain bread crumbs (all I had) 1/8 teaspoon of all the spices including salt and pepper but used the 1/4 cup of vegetable oil and cook them like you have in your recipe of 15 minutes and 10 minutes after turning. They came out great!……..Needless to say, THIS RECIPE WENT INTO MY THICK COOK BOOK! I also have a Recipe website and if okay by you, I may use it sometime. Keep on bringing these great recipes. I have put you in my favorites on my computer internet!
I’m so glad you enjoyed it!
can you use thsi same recipe for chicken
Yes, this works great for chicken too!
Love this !! Delicious. Everyone loved them. Will make these again. Thank you!
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
I made these and they are so awesome. We had company over and it was a HIT! Thank you so much for this fabulous recipe.
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
These shake and bake chops are everything!
Quick and easy. Delish!!
Thank yoy.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Thank you
Took pork chops out of the freezer for dinner tonight, I was going to use up the generic shake and bake I had left in the pantry only to see that it has traces of tree nuts in it. Daughter has a newly found tree nut allergy, so into the garbage that went. Hopped online and came across this recipe, going to try it out!
I’d love to know what you think after trying! I hope you enjoy it!
How awesome of a recipe is this! So simple!!!
I used to loathe buying the branded box that’s soooo expensive just for bread crumbs and some flavoring ingredients. Plus, the fact that one envelope is never enough to coat 4 chops and two of them would be too much – only to have to waste it. When I was a kid (back when they had Chicken Delights’ – LOL – still am a kid), Shake ‘n Bake portions were almost twice the size containing enough in each envelope to get everything coated.
Tonight, I even used a dried up baguette to make my bread crumbs, so total cost using a storage bag for the shake part – maybe .25 cents?
Who loves ya! 🙂
Love it!! Thanks for dropping by to let me know! I’m so glad you enjoyed it!
hi! Dumb question- (I’m the worst cook).. whats the vegetable oil used for? Drizzle on chops before baking??
No dumb questions! I’m here to help 🙂 The oil is added with the other ingredients into the ziplock bag.
This was posted last year, so happy to see it (2018). I grew up eating the boxed stuff (married 26yrs and 3 boys later) and love to invent my own concoctions but never thought to try this one. Guess what’s for dinner tonight…
These were pretty much amazing!! Had planned on grilling the large pack of chops won at a local meat raffle, but the rain prevented that – so I happened upon this recipe and decided to give it a go. Followed it to a “T” – easiest and best tasting chops ever. Thank you!
Love hearing this, Lisa! I’m so glad your prize turned into a winning dinner as well!
Perfect recipe for chops! The coating came out crispy but the chops were still tender. Made this last night and should of taken a pic before the family inhaled it. I will be using this recipe frequently!! Thank you for sharing.
I’m happy your family enjoyed it!
My family inhaled it as well. The pork was cooked perfectly and the flavor was amazing. Also so easy to prepare. Thank you!
You’re welcome, Lynne!
Would you recommend that we rinse the pork chops first since there are bone fragments on them? Do you use fresh or dry breadcrumb?
Yes, if there are bone fragments, rinse and then pat dry before using. I used dry breadcrumbs for this recipe. Enjoy!
I love shake and bake! These pork chops are my kind of dinner!
YUM! These pork chops look and sound absolutely fabulous! What a delicious meal!
Thank you Erin!
Just found your blog 4 days ago! I’m loving it!
Thanks Ann! Look forward to seeing you around the site!
Now I know what will be my dinner tonight!
Enjoy!!
Pork chops are my favorite and I love the idea of making a dinner in only 30 minutes! 🙂
Thank you! 30 min meals are lifesavers during a busy week!
I grew up on Shake and Bake, but these sound so much better!
These are such a classic! Love a good shake and bake chop.
Thank you!
I totally remember both Shake N Bake and Chicken Tonight! Going to have to try these out soon!
Thanks Amanda!
Oh my….you are way too young. I grew up with the radio ad jingle “Don’t cook tonight, call Chicken Delight!” As I recall it was like KFC (before it was around ) and they delivered. My mom thought it was ridiculous so I don’t ever remember having it for dinner, but the jingle has never left my memory.
As for the shake & bake, thanks for your recipe. I do buy the box, so I’ll try this. Also I coat my chops with dijon mustard and bake at 425 for 15 mins…they come out moist & juicy.
Thanks….good blog site.
Try coating the chops with ranch dressing! 425 for 20 mins. Moist and delicious. ?
I totally remember “I feel like chicken tonight!” Now that’s going to be stuck in my head all day! I will be making this tonight for dinner! I’ve been craving a good pork chop.
Sorry, not sorry! Haha!
This was an excellent recipe! My husband and I both LOVED these! Thanks for always coming up with such great and easy recipes!
Yay!! Thank you for taking the time to come back and let me know how much you both enjoyed it!