Shake and Bake Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
410 kcal
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Course
Main Course
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Cuisine
American
Shake and Bake Pork Chops
Description
The recipe combines plain breadcrumbs with a mix of paprika, celery salt, black pepper, salt, garlic powder, and onion powder, then lightly binds it with canola oil to form a seasoned coating. Boneless pork chops are patted dry before being placed in a ziplock bag with the breadcrumb mixture to ensure they become thoroughly and evenly coated. After transferring the coated chops to a greased sheet pan, they bake at 425°F for 20-25 minutes until reaching the safe internal temperature of 145°F.
Once baked, the pork chops have a crispy exterior from the seasoned breadcrumb crust, while interior juices remain sealed in, producing a tender and flavorful bite. The balance of spices and oil coating creates a crust that crisps without frying. The recipe's guidance on temperature monitoring helps prevent drying out and ensures a juicy result.
These pork chops are convenient for a straightforward main dish and work well alongside simple vegetable sides or salads. The instructions emphasize not overcrowding the pan for even cooking and letting the chops rest briefly after baking to retain their juices. Variations in the breadcrumb mix, like adding crushed cornflakes or panko, can alter texture if desired.
Patting chops dry before breading removes moisture that could interfere with crisping. Using a thermometer to check doneness is recommended over slicing early, preserving juiciness and preventing overcooking, while the spice selection offers a classic savory profile well suited to pork.
Ingredients
- 2 cups bread crumbs plain
- 2 Tablespoons canola oil
- 1 Tablespoon paprika
- 1 Tablespoon celery salt
- 1/2 Tablespoon black pepper ground
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 pork chops boneless
Instructions
- Preheat oven to 425°F. Grease a sheet pan with nonstick spray.
- Combine the bread crumbs, oil, and all the spices in a large ziplock bag and shake to combine.
- Place one pork chop into the ziplock bag and seal the bag tightly. Shake the bag to ensure the pork chop is well coated. Transfer the pork chop to the sheet pan and repeat this with the remaining pork chops.
- Bake for 20-25 minutes until the pork reaches an internal temperature of 145°F.
Notes
- Dry pork chops with paper towels before coating to help the breading crisp during baking.
- Cook pork to an internal temperature of 145°F; use a thermometer to avoid overcooking.
- Leave space between chops on the baking sheet to ensure even cooking and crisping.
- Let chops rest a few minutes after baking to allow juices to redistribute for moist meat.
- For extra crunch, consider adding crushed cornflakes or panko to the breading mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 36g | 72% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 1883mg | 78% |
| Potassium | 640mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 583IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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