These Shake and Bake Pork Chops have saved more than one of my weeknights. They’re crispy on the outside, juicy on the inside, and shockingly easy to whip up when you’re tired, hungry, and running on fumes. I’ve tried a lot of shortcut dinners, but this one holds its own. No deep frying, no splatter, just a quick shake in a bag and into the oven they go. And if you’re like me—aka a serial burner of breadcrumbs—this one’s basically foolproof. Whether it’s a lazy Sunday dinner or you’re cooking for two (or just don’t want leftovers haunting your fridge), these pork chops make a reliable, golden-crusted comeback. From the savory aroma that fills your kitchen to that first crunchy bite, this is comfort food done simply.
Table of Contents
- 1) Key Takeaways
- 2) Easy Shake and Bake Pork Chops Recipe
- 3) Ingredients for Shake and Bake Pork Chops
- 4) How to Make Shake and Bake Pork Chops
- 5) Tips for Making Shake and Bake Pork Chops
- 6) Making Shake and Bake Pork Chops Ahead of Time
- 7) Storing Leftover Shake and Bake Pork Chops
- 8) Try these Dinners next!
- 9) Shake and Bake Pork Chops
- 10) Nutrition
1) Key Takeaways
- Quick and simple recipe perfect for busy weeknights
- Delivers crispy outside, juicy inside pork chops without frying
- Customizable seasoning with pantry staples
- Main keyword: easy pork chop dinner recipes for two
2) Easy Shake and Bake Pork Chops Recipe
I’ve made a lot of weeknight dinners, but nothing quite hits that sweet spot of crispy satisfaction and lazy-day ease like these Shake and Bake Pork Chops. They nail that golden crust without the frying fuss and still give you that juicy center bite after bite.
The best part? You can make them in under 40 minutes, and if you’re cooking for two like I often am, this fits perfectly. No leftovers, no food guilt, just a quiet, happy chew while you catch up on whatever show you’re behind on. It’s one of those easy pork chop dinner recipes for two that doesn’t leave you with a sink full of regret.
We’re talking about a meal that checks all the boxes: fast, delicious, no deep fryer required. The breadcrumb mix is fully customizable and you won’t miss the boxed version one bit. This dish is comfort, made simple.
3) Ingredients for Shake and Bake Pork Chops
Boneless Pork Chops – Look for chops about three-quarters of an inch thick. They cook evenly and stay tender without drying out.
Dry Breadcrumbs – A cup does the trick. I use plain breadcrumbs, then load them up with spices so they don’t taste, well, plain.
Paprika – Just a tablespoon brings that subtle smoky warmth and helps with that golden crust we all love.
Onion Powder – A teaspoon gives that mellow sweetness that hugs the meat as it cooks.
Garlic Powder – Another teaspoon, because garlic belongs on everything except dessert.
Salt – One teaspoon to bring out all the flavors in this mix. Skip this and the chops fall flat.
Black Pepper – Half a teaspoon does the trick. Feel free to bump this up if you like a little more kick.
Vegetable Oil – Two tablespoons to moisten the mix so it sticks like a dream. Helps those crumbs toast up perfectly in the oven.
4) How to Make Shake and Bake Pork Chops
Step 1. Preheat your oven to 425°F. Line a baking sheet with foil and top it with a wire rack if you’ve got one. It helps the air circulate for extra crisp.
Step 2. Grab a large zip-top bag and toss in your breadcrumbs, paprika, onion powder, garlic powder, salt, and pepper. Add the oil, seal it up, and shake until everything’s well mixed.
Step 3. Pat your pork chops dry using paper towels. This helps the coating stick better. Trust me, it’s worth the extra step.
Step 4. Drop one chop at a time into the bag, seal, and shake until each piece is coated in that seasoned crumb goodness.
Step 5. Lay the chops on the rack (or straight on the foil if needed). Space them out—no touching, no soggy sides.
Step 6. Bake for 20 to 25 minutes. You’re looking for golden brown and an internal temp of 145°F.
Step 7. Let the chops rest for three minutes. Don’t skip this. The juices settle and you won’t lose them on the cutting board.
5) Tips for Making Shake and Bake Pork Chops
If you want the crust extra crunchy, go with panko breadcrumbs. They’ve got more texture and make a nice audible crunch when you bite in. For those looking for easy pork chop dinner recipes for two, that simple swap can change the whole game.
Make sure your pork chops are all roughly the same thickness so they cook evenly. Thicker cuts need longer time, and thinner ones can dry out quickly if you’re not paying attention.
Feeling adventurous? Add a pinch of cayenne or a little grated Parmesan to the breadcrumb mix. This dish plays well with a little personal flair. And if your oven tends to run hot or cold, use a thermometer. It’s the best kitchen buddy you didn’t know you needed.
6) Making Shake and Bake Pork Chops Ahead of Time
Want to make your evening stress-free? This recipe is your ticket. Mix the breadcrumb coating ahead and store it in an airtight container. It keeps for a few days at room temp—just give it a quick shake before using.
Pat your pork chops dry and refrigerate them until you’re ready to coat and bake. Don’t bread them too early, though. That leads to soggy coatings and sad texture. Keep things separate until go-time.
Cooking for two? This fits beautifully into your easy pork chop dinner recipes for two folder. Everything can be prepped in the morning and ready to cook when you walk back in the door.
7) Storing Leftover Shake and Bake Pork Chops
Got leftovers? Wrap them in foil and stash them in the fridge. They keep for up to three days. Reheat in the oven at 350°F to keep that crispiness intact.
Avoid the microwave unless you like chewy meat and limp breadcrumbs. I don’t judge, but the oven wins every time for texture. If you’re planning meals for two, this dish doesn’t leave you with awkward leftovers that nobody wants.
You can even chop leftover pork chops and add them to a salad or sandwich the next day. That’s what I call winning Wednesday lunch.
8) Try these Dinners next!
9) Shake and Bake Pork Chops
Shake and Bake Pork Chops – Easy Pork Chop Dinner Recipes for Two
Ingredients
- 4 boneless pork chops (about ¾ inch thick)
- 1 cup dry breadcrumbs
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- Preheat your oven to 425°F (218°C). Line a baking sheet with foil and place a wire rack on top, if you have one.
- In a large zip-top bag, combine the breadcrumbs, paprika, onion powder, garlic powder, salt, and pepper.
- Add the vegetable oil to the breadcrumb mixture. Seal the bag and shake it well until the crumbs are evenly coated and slightly moistened.
- Pat the pork chops dry with paper towels. One at a time, place each chop in the bag and shake it until coated.
- Lay the coated pork chops on the wire rack (or directly on the foil if you don’t have one).
- Bake for 20-25 minutes or until golden and cooked through (internal temp should hit 145°F).
- Let them rest for 3 minutes before digging in—if you can wait that long!
10) Nutrition
Serving Size: 1 pork chop, Calories: 265, Protein: 28g, Fat: 14g, Carbohydrates: 10g, Fiber: 1g, Sugar: 1g, Sodium: 580mg, Cholesterol: 75mg
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