Shake and Bake Pork Chops (Printable Version)
Pork loin chops coated in spiced breadcrumbs, then baked until golden for flavorful, juicy results every time.
# Ingredients:
→ Breading Mixture
01 -
125 ml fine, plain dried breadcrumbs
02 -
2 teaspoons paprika
03 -
1 1/2 teaspoons kosher salt
04 -
1 teaspoon garlic powder
05 -
3/4 teaspoon onion powder
06 -
1/2 teaspoon celery seeds
07 -
1/4 teaspoon freshly ground black pepper
08 -
1 tablespoon neutral oil (vegetable or canola)
→ Pork Chops
09 -
4 boneless pork loin chops, approximately 2.5 cm thick (about 680 g total)
10 -
2 tablespoons neutral oil (vegetable or canola)
11 -
1/2 teaspoon kosher salt
# Steps:
01 -
Preheat oven to 200°C. Line a rimmed baking sheet with aluminum foil and set a wire rack on top.
02 -
In a medium container with a tight lid, combine breadcrumbs, paprika, 1 1/2 teaspoons kosher salt, garlic powder, onion powder, celery seeds, and black pepper. Add 1 tablespoon oil. Mix thoroughly with a fork until breadcrumbs are evenly moistened.
03 -
Pat pork chops dry with paper towels. Brush all sides with remaining 2 tablespoons neutral oil and season with the remaining 1/2 teaspoon kosher salt.
04 -
Place one pork chop at a time in the container with breading mixture. Seal the container and shake gently to coat evenly, turning if needed. Transfer to the wire rack, keeping pieces separate.
05 -
Bake pork chops for 16 to 20 minutes, or until golden-brown and an instant-read thermometer inserted into the thickest part reads 60°C to 63°C.
06 -
Let chops rest on the rack for 5 minutes before serving to retain juiciness.
# Notes:
01 -
The breading mixture can be prepared in advance and stored without oil at room temperature in an airtight container for up to 3 months.
02 -
For optimal crispness, use a wire rack to allow air circulation around the pork chops during baking.
03 -
Leftovers should be stored in an airtight container in the refrigerator for up to 4 days; note that the coating may soften.