Shake and Bake Pork Chops

Shake and Bake pork chops promise an ultra crispy coating with barely any mess or fuss and they have rescued dozens of weeknight dinners at my place This method turns ordinary pork into something craveable and so simple everyone cheers when I say what is for dinner

The first time I tried this I found myself stunned by how tender and flavorful the pork chops turned out The crispy edges reminded my family of fried pork but with no extra steps

Ingredients

• Plain dried breadcrumbs: gives satisfying crunch make sure they are fine for best coating
• Paprika: brings color and mild smokiness try to find a fresh vibrant batch for the truest flavor
• Kosher salt: keeps the seasoning balanced choose flakes for a light salty finish
• Garlic powder: boosts the savoriness pick a freshly opened jar for strong aroma
• Onion powder: adds sweet undertones stores best in a dark cool pantry
• Celery seeds: introduces a unique earthy lift check freshness by aroma
• Freshly ground black pepper: wakes up all the spices grind right before using for sharp taste
• Neutral oil like canola or vegetable: helps crumbs brown choose high quality for best texture
• Boneless pork loin chops: the star of the show opt for one inch thick evenly sized chops for juicy results

Step-by-Step Instructions

Prep the Pan:

Set your oven to four hundred degrees Fahrenheit Line a rimmed baking sheet with foil then place a wire rack on top This keeps the pork crispy all over

Mix the Breading:

In a medium container with a tight lid mix the breadcrumbs paprika half the salt garlic powder onion powder half the celery seeds and pepper Add one third of the oil Use a fork to blend and press the oil into the crumbs until every bit is moist and clumpy

Prepare the Pork:

Take the pork chops and blot them dry with paper towels Brush both sides with the remaining oil and sprinkle them with the leftover salt This step ensures the coating will cling securely

Coat the Chops:

Drop one pork chop at a time into your breadcrumb container Seal it up and shake hard until the meat is covered on every side Flip inside if needed before shaking again Gently put each breaded chop on the wire rack leaving a little room between them

Bake the Pork:

Move your baking sheet to the hot oven Let the pork cook until the outside is deep golden and a thermometer in the thickest chop says one hundred forty to one hundred forty five degrees Fahrenheit This takes about sixteen to twenty minutes

Rest and Serve:

Set the pan aside and let the pork sit for five minutes This locks in the juices and finishes the cooking

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What I love best is how the combination of paprika and garlic powder infuses the pork with that classic warmth Reminds me of the days when my kids would peek into the oven impatiently waiting for dinner

Storage Tips

Let the pork chops cool completely before storing Place in an airtight container and use within four days The breading will soften in the fridge but reheating in a hot oven restores some crispiness For longer storage skip the oil in the breadcrumb mixture and freeze it separately in a bag for fast use next time

Ingredient Substitutions

Swap boneless chicken breasts for pork for an easy variation Panko breadcrumbs work if that is all you have but pulse them in a food processor for a finer texture No celery seed Just add a pinch of extra black pepper for a similar kick

Serving Suggestions

Serve these pork chops with mashed potatoes coleslaw or a crisp green salad For an elevated meal try a dollop of applesauce or a side of roasted root vegetables My kids say macaroni and cheese on the side makes it the ultimate comfort dinner

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Cultural Historical Context

This recipe takes inspiration from the classic boxed mix created in the nineteen sixties a clever shortcut for busy families Home cooks have loved its promise for decades and making it from scratch means no extra additives just honest pantry essentials

Recipe FAQs

→ How do I keep the pork chops juicy?

Pat the pork chops dry, coat evenly with oil, and avoid overbaking. Let the meat rest after baking to retain juices.

→ Can I use bone-in pork chops?

Yes, bone-in chops work well but may need a few extra minutes in the oven. Check the internal temperature for doneness.

→ How can I make the breading crispier?

Bake chops on a wire rack set over a baking sheet to allow hot air to circulate and prevent sogginess.

→ What sides pair well with these pork chops?

They go well with roasted vegetables, mashed potatoes, coleslaw, or a fresh green salad for balance.

→ How should I store leftovers?

Cool completely and refrigerate in an airtight container for up to four days. Reheat in the oven to revive the crispiness.