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Juicy Shake and Bake Pork Chops

If you’re in a dinner rut, these Juicy Shake and Bake Pork Chops are family-friendly, flavorful, easy, and not dry! 

pork chops sitting on a plate with a side dish

If you’ve ever wondered how to cook pork chops properly, your girl’s here to help you out. These Juicy Shake and Bake Pork Chops are nostalgic, easy peasy, and perfect for the whole family. The secret? Brining.

I actually had to google whether or not Shake & Bake was still sold. Hahaha. It was a staple of my childhood, but since becoming a pretty seasoned cook in my adult life, I wasn’t sure if it was still around. Turns out, it is!  But… You’re not going to need it now.

I love this recipe because you get the wonderful crunchiness of breaded meat, without the hassle of dredging it in flour and egg first. You just, shake, and bake! So fun! Raise your hand if you just thought of Talladega Nights 🙋🏼.

The secret to making delicious pork chops that aren’t as dry as the bone they’re attached to is brining. I’ll get more into it below, but trust me, it’s not nearly as scary as it sounds and you’ll never go back. Now, get your tv dinner tray ready because it’s about to get real 90s up in here. 

Juicy Shake and Bake Pork Chops Ingredients and Subs

warm water — This isn’t an exact science. You want the water warm enough that most of the water dissolves, but not so hot that it starts to cook the pork chops and creates an unsafe environment. 
kosher salt — Kosher salt is best here because it won’t cause your pork chops to be overly salty. If you have to use sea salt, maybe reduce the amount a tad. 
lemon — (optional for brine)
parsley — (optional for brine)
garlic — (optional for brine)
black peppercorns — (optional for brine)
bone-in, 1-1.5 inch cut pork chops — The thicker the better in my opinion. If you’ve ever had thick-cut chops and hated how dry they were, they obviously weren’t brined first. Give this a try! If you have to use the thin boneless pork chops, just note that you’ll probably need to reduce the cooking time to about 15 minutes. 
plain bread crumbs — While I’m panko obsessed, we only want the regular old-school bread crumbs here. Feel free to use whole wheat plain bread crumbs if you like or any of the seasoned varieties. But note that it won’t taste just like S&B. 
seasoning salt, paprika, onion powder, garlic powder, oregano, black pepper — Take a big ole’ whiff of this when it’s all mixed together and tell me it doesn’t smell just like Shake & Bake. It takes me right back to my childhood! 
canola oil — Any neutral oil would work!

How to make 

To brine your pork chops, fill a large bowl with 1 quart of warm water, salt, lemon, parsley, garlic, and peppercorns. Whisk to combine until most of the salt is dissolved. Add the pork chops to the bridge and let them sit for at least 15 minutes – 6 hours. If brining for more than 15 minutes, cover the bowl and refrigerate the bowl. Remove the pork chops from the brine, rinse with cold water, then pat them completely dry with paper towels.
Preheat your oven to 425ºF. Combine bread crumbs, seasoning salt, paprika, onion powder, garlic powder, oregano, pepper, and oil in a bowl. Using a fork, mash, and stir to combine so that bread crumbs are well combined with the oil and not chunky
Place the breading in a plastic bag or a bowl with a lid. One at a time, place your chops in the bag and shake to coat in the mixture. Press the pork chop into the breading one final time to get a good crust.
Place on a baking sheet lined with parchment or foil and bake for approximately 25 minutes, until cooked through.

 

** These Shake & Bake Pork Chops will keep for up to 3 days in an airtight container. Reheating in the oven is recommended to maintain crispiness. 

cooked pork chops on a plate

Can I use this recipe for Shake & Bake Chicken?

Sure! For chicken, I like to cook at a slightly lower temp, 375ºF. Now, depending on the cut, thickness, and whether it’s bone-in or not, it could be done anywhere from 25 minutes to 55 minutes. I would recommend using a meat thermometer inserted in the thickest part of the chicken without touching the bone. It should read 165ºF when done. 

cooked pork chops with a side of mashed potatoes

Why should I brine my pork chops?

Pork chops are notorious for ending up dry and bland. Brining in a saltwater bath for at least 15 minutes will allow moisture to be drawn into the meat making it more juicy and flavorful.

I like to brine my pork chops for at least a couple of hours to see some breakdown of muscle tissues and even more moisture, but a quick soak should do the trick as long as you promise not to overcook the pork as well. Trust me, this makes a difference and requires no special equipment or skill.

This recipe uses a few aromatics in addition to the salt and water, but feel free to only use salt and water if you need or desire. 

cooked pork chops with a side of mashed potatoes

Pork Chop Sides

Garlic-Parmesan Potato Stacks

No-Knead Artisan Rolls

Air Fryer Salt and Vinegar Brussels Sprouts

Slow-Cooker Garlic-Parmesan Spaghetti Squash

Corn and Pepper Jack Hush Puppies

cooked pork chops with a side of mashed potatoes cooked pork chops with a side of mashed potatoes

Can I make these Shake and Bake Pork Chops in the air fryer?

Of course! I don’t know what I would do without my trusty air fryer! Instead of baking your chops in the oven, you can air fry them at 350ºF for 8-12 minutes, depending on the thickness of your pork chops. 

cooked pork chops with a side of mashed potatoes

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests! 

Juicy Shake and Bake Pork Chops

Juicy Shake and Bake Pork Chops

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 6 hours
Total Time: 6 hours 45 minutes
If you're in a dinner rut, these Juicy Shake and Bake Pork Chops are family-friendly, flavorful, easy, and not dry! 

Ingredients

  • 1-quart warm water
  • 1/4 cup kosher salt
  • 1 lemon, quartered
  • 1/4 cup fresh parsley
  • 2 garlic cloves, smashed
  • 1 tbsp black peppercorns
  • 4 bone-in, 1-1.5 inch cut pork chops
  • 1 1/2 cups plain bread crumbs
  • 1 1/2 teaspoons seasoning salt
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 2 tablespoons canola oil

Instructions

  1. To brine your pork chops, fill a large bowl with 1 quart of warm water, salt, lemon, parsley, garlic, and peppercorns. Whisk to combine until most of the salt is dissolved. Add the pork chops to the bridge and let them sit for at least 15 minutes - 6 hours. If brining for more than 15 minutes, cover the bowl and refrigerate the bowl. Remove the pork chops from the brine, rinse with cold water, then pat them completely dry with paper towels.
  2. Preheat your oven to 425ºF. Combine bread crumbs, seasoning salt, paprika, onion powder, garlic powder, oregano, pepper, and oil in a bowl. Using a fork, mash, and stir to combine so that bread crumbs are well combined with the oil and not chunky
  3. Place the breading in a plastic bag or a bowl with a lid. One at a time, place your chops in the bag and shake to coat in the mixture. Press the pork chop into the breading one final time to get a good crust.
  4. Place on a baking sheet lined with parchment or foil and bake for approximately 25 minutes, until cooked through.

Notes

See the blog post above.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 

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