Shake and Bake Style Pork Chops

This is another one of my crazy simple recipes. But just because a recipe is simple, doesn’t mean it can’t be amazing!  As a matter of fact, the simpler the recipe, the less places you have to hide your culinary fumbles!  But this recipe is practically fumble-proof, leaving you with pork chops that are crispy on the outside, juicy on the inside, and crazy delicious!  If you’ve had Shake ‘n Bake before, you’ll be amazed at the flavor memory.  If not, you’re in for a treat! 

 4 - 1/2 inch thick pork chops (you can use thinner or thicker cuts, but the bake time will need to be adjusted accordingly. As long as the internal temperature of the pork is 145° after cooking, you’re good)
 1 ½ cups Panko bread crumbs
 ¼ Cup canola or vegetable oil
 1 tsp Celery salt
 2 tsp Kosher salt
 1 ½ tsp Smoked paprika (if you don’t have smoked paprika, don’t make a special trip to the store. Sweet paprika is fine. I just felt that the smoked gave the mix a closer taste to the original Shake ‘n Bake)
 1 ½ tsp Onion powder
 1 tsp Sugar
 ½ tsp Garlic powder
 ½ tsp Dried oregano
 ½ tsp Dried parsley
 ½ tsp Dried basil

1

Preheat oven to 425°. Place a piece of aluminum foil or parchment paper on a large sheet pan and spray with non-stick spray. Set aside.

Here I am with the mise en place again. Everything all together! Combine the bread crumbs with the seasonings in a bowl. Look at you 👀. You’re making things!

2

Drizzle the oil over everything. Using a fork (or just put some gloves on and mix with your hands like me), mix thoroughly. You want to make sure that all the bread crumbs are evenly coated with the oil.

3

Give your chops a light brushing of oil. Any oil will do, vegetable or olive. This gives the crumbs something to hold onto as well as ensure a little more crunch. And that’s what we’re here for, right? The packaged seasoning mix comes with a bag to “shake” your pork chops with the coating mix. I never used them, because I like a little more consistent coverage (more crispies please). In the name of authenticity, you can absolutely shake, and then bake. I like to pour my coating mix in a shallow sheet pan and press the pork chops in, roll them around on the sides, and generally make sure that coating is ON THERE.

4

Place Pork chops on the lined and sprayed sheet pan and bake at 425° or until a thermometer inserted into the side of a chop registers 145°. Allow to rest for 10 minutes, to allow the juices to redistribute and to not burn your face off while eating. Serve with maybe some potatoes and a vegetable, or just eat them like I did: the next day, when no one was home, with my fingers. It was good 😋 Real good!

Ingredients

 4 - 1/2 inch thick pork chops (you can use thinner or thicker cuts, but the bake time will need to be adjusted accordingly. As long as the internal temperature of the pork is 145° after cooking, you’re good)
 1 ½ cups Panko bread crumbs
 ¼ Cup canola or vegetable oil
 1 tsp Celery salt
 2 tsp Kosher salt
 1 ½ tsp Smoked paprika (if you don’t have smoked paprika, don’t make a special trip to the store. Sweet paprika is fine. I just felt that the smoked gave the mix a closer taste to the original Shake ‘n Bake)
 1 ½ tsp Onion powder
 1 tsp Sugar
 ½ tsp Garlic powder
 ½ tsp Dried oregano
 ½ tsp Dried parsley
 ½ tsp Dried basil

Directions

1

Preheat oven to 425°. Place a piece of aluminum foil or parchment paper on a large sheet pan and spray with non-stick spray. Set aside.

Here I am with the mise en place again. Everything all together! Combine the bread crumbs with the seasonings in a bowl. Look at you 👀. You’re making things!

2

Drizzle the oil over everything. Using a fork (or just put some gloves on and mix with your hands like me), mix thoroughly. You want to make sure that all the bread crumbs are evenly coated with the oil.

3

Give your chops a light brushing of oil. Any oil will do, vegetable or olive. This gives the crumbs something to hold onto as well as ensure a little more crunch. And that’s what we’re here for, right? The packaged seasoning mix comes with a bag to “shake” your pork chops with the coating mix. I never used them, because I like a little more consistent coverage (more crispies please). In the name of authenticity, you can absolutely shake, and then bake. I like to pour my coating mix in a shallow sheet pan and press the pork chops in, roll them around on the sides, and generally make sure that coating is ON THERE.

4

Place Pork chops on the lined and sprayed sheet pan and bake at 425° or until a thermometer inserted into the side of a chop registers 145°. Allow to rest for 10 minutes, to allow the juices to redistribute and to not burn your face off while eating. Serve with maybe some potatoes and a vegetable, or just eat them like I did: the next day, when no one was home, with my fingers. It was good 😋 Real good!

Shake and Bake Style Pork Chops

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