When I was growing up, it wasn’t unusual for me to plop down at the dinner table in my Rainbow Brite T-shirt and stirrup pants to a plate of Shake ‘N Bake pork chops. Introduced in 1965 to mimic fried chicken, Shake ‘N Bake is a store-bought seasoned breading mix that came with a bag that you could shake the seasoning and meat together in. In the late 1980s and early 1990s, it was a supermarket shortcut that made homemade meals possible while my mom went back to school and my dad commuted in and out of the city each day.
Shake ‘N Bake was an icon of the time because it turned “the other white meat” (pork) into an easy family dinner. These days, I prefer to mix up a batch of homemade seasoned breadcrumbs that tastes just how I remember it rather than purchasing the packaged seasoning mix for a premium at the grocery store. Plus, now that we no longer have to cook pork until it’s bone-dry (in 2011 the USDA lowered the recommended doneness temperature for pork from 160 degrees F to 145 degrees F), our tastebuds can truly rejoice.
Why You’ll Love It
- It’s so nostalgic. You probably have memories of eating Shake ‘N Bake pork chops. This recipe makes oven-baked pork chops taste even better than your fondest memory, thanks to perfectly seasoned meat and a golden, well-seasoned breading made of pantry ingredients.
- Ready in 30 minutes or less. You can sit down to dinner in less than a half-hour, and this includes both prep and baking time.
Key Ingredients in Shake and Bake Pork Chops
- Pork chops: Boneless pork loin chops are ideal for quick weeknight cooking. One-inch-thick pork chops are best, but if your chops are thinner, make sure to check for doneness early.
- Breadcrumbs: Use fine dried breadcrumbs to mimic the texture of the classic breading mixture.
- Celery seed: This spice is the flavor that makes these pork chops so delicious. It imparts a savory, earthy, celery flavor to the breading mixture.
- Neutral oil: Mix neutral-flavored oil into the breading mixture to help it stick to the pork chops and to encourage browning and a crisp texture.
Helpful Swaps
- If you’re looking for a crispier version of Shake and Bake, swap the fine dried breadcrumbs for panko breadcrumbs.
- Instead of baking, you can use an air fryer. Air-fry the breaded pork chops at 400 degrees F until an instant-read thermometer inserted into the center registers 145 degrees F, flipping halfway through, about 12 minutes total.
Storage and Make-ahead Tips
- The breading mixture, without the oil, can be combined and stored in an airtight container at room temperature for up to three months. When ready to cook, stir the oil into the breading mixture, shake to coat the pork chops, and proceed with the recipe as written.
- Refrigerate leftovers in an airtight container for up to four days. The breading will soften upon refrigeration.
What to Serve With Shake and Bake Pork Chops
- Small, Quick Batch of Applesauce
- Bacon Ranch Broccoli Salad
- Crispy Skillet-Fried Potatoes
- Maque Choux
- Honey Glazed Carrots
Shake and Bake Pork Chops
Serves 4- 1/2 cup plain fine, dried breadcrumbs
- 2 teaspoons paprika
- 2 teaspoons kosher salt, divided
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon celery seeds
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons neutral oil, such as vegetable or canola, divided
- 4 (about 1-inch-thick) boneless pork loin chops (about 1 1/2 pounds total)
