Pork chops always seem to be on sale at the market. So, naturally, it is time for shake and bake pork chops to get added to the menu. For quick and easy meals, this recipe is great to keep on hand. The whole family will love it.
Juicy pork chops are a delicious meal to have on hand any day of the week. If you want the best results, follow the steps below. Save this recipe as an easy recipe for quick pork chop recipes!
Shake ‘n Bake pork chops are a weeknight dinner staple that’s quick, easy, and full of nostalgic flavor. The combo of crispy breaded coating and tender, juicy pork is hard to beat. But should you bake or pan fry your Shake ‘n Bake chops? While the box instructions say to bake, pan-frying is a tasty alternative that gives an ultra-crisp crust.
Below is a step-by-step guide to pan-frying perfect Shake ‘n Bake pork chops every time, Learn tips for maximum crunch factor and explore all the flavor possibilities of this versatile boxed mix,
Pan-Frying vs. Baking Shake ‘n Bake
The traditional instructions for Shake ‘n Bake pork direct you to coat the chops and bake them in the oven. This is a convenient, hands-off cooking method. But it often produces chops that are soft and soggy rather than crispy.
Pan-frying delivers superior texture with a shatteringly crunchy crust. Because they are cooking right on the hot pan, the chops don’t just get dry oven air. You do have to flip the chops over halfway through, but it’s worth it because the extra work results in crispy chops that stay juicy inside.
Pan-frying also allows you to cook the chops in batches. This prevents overcrowding so all surfaces brown evenly. The high heat of the skillet gives great sear marks too. Both methods are easy, but pan-frying really maximizes that signature Shake ‘n Bake crunch.
How to Pan Fry Shake ‘n Bake Pork Chops
Follow these simple steps for perfect pan-fried Shake ‘n Bake pork chops:
Prep the Pork Chops
-
Choose boneless or bone-in chops about 1-inch thick Bone-in chops hold up especially well to pan-frying
-
Pat the chops dry with paper towels Any moisture on the surface will inhibit breading adhesion,
Bread the Chops
-
Pour about half a bag of Shake ‘n Bake into a shallow dish. Reserve remaining mix.
-
Press the pork chops into the coating, evenly coating both sides.
-
Add more mix and repeat if needed to adhere the coating.
Pan Fry the Chops
-
Heat 1⁄4 inch vegetable oil in a large skillet over medium-high heat.
-
Once oil shimmers, add breaded chops in a single layer with space between.
-
Cook 4-5 minutes per side until golden brown. Adjust heat to avoid scorching.
-
Check internal temp with a thermometer for 145°F. Drain on paper towels.
It’s that easy to achieve crispy, crunchy chops full of retro Shake ‘n Bake flavor. Now let’s customize…
Tips for Maximum Crispness
Follow these tips for the crispiest crust when pan-frying Shake ‘n Bake pork chops:
-
Use boneless chops for maximum surface area to crisp up.
-
Chill coated chops 20 minutes before frying to help breading adhere.
-
Use a heavy cast iron or nonstick skillet to conduct consistent heat.
-
Let oil fully preheat before adding chops for immediate crisping reaction.
-
Don’t overcrowd chops. Fry in batches for even cooking.
-
Press coating onto chops instead of just dipping for thicker crunch.
-
Fry chops over medium high heat for ideal browning without scorching.
Crispy Shake ‘n Bake chops are just a few tricks away! Now let’s look at fun ways to spice them up…
Flavor Hack Ideas
While the original Shake ‘n Bake seasoning is beloved, the coating mix is prime for customizing with extra spices and flavors. Get creative with these ideas:
-
Add 1 teaspoon paprika or chili powder for a kick
-
Use 1⁄4 cup grated parmesan for cheesy crunch
-
Toss in 2 teaspoons Italian herbs for Tuscan flavor
-
Mix in 2 teaspoons brown sugar and mustard for glazed chops
-
Blend in 1⁄4 cup panko breadcrumbs for ultra-crispness
-
Flavor with lime zest and cumin for Mexican-style chops
The seasoning options are endless, so have fun dialing in your perfect signature flavor.
Cooking Variations
Beyond pan-frying, here are more cooking methods to try:
-
Oven Bake – The traditional way, ideal for big batches. Use a wire rack lined sheet pan.
-
Air Fry – Gives a good crisp crust without all the oil. Cook at 400°F for 12-15 minutes, flipping halfway.
-
Grill – Get smoky flavor and char marks. Cook over direct medium heat 4-5 minutes per side.
-
Slow Cooker – Toss chopped raw chops with seasoning and cook on low 4-6 hours until tender.
However you choose to cook them, Shake ‘n Bake pork chops are a delightful blast from the past. With juicy pork encased in a crispy, crave-worthy coating, this pantry staple satisfies. For maximum crunch factor, grab a skillet and pan fry your way to a quick, easy family dinner.
FAQs About Pan-Frying Shake ‘n Bake Pork Chops
Get answers to all your pressing questions about cooking up this retro classic:
What cut of pork works best?
The best cuts are boneless pork chops or bone-in rib or center cut chops about 1-inch thick. Avoid extra lean chops.
How long does it take?
Pan-fry for 4-5 minutes per side over medium-high heat. Check internal temperature.
What oil should I use?
Use a high smoke point neutral oil like canola or vegetable oil. About 1⁄4 inch depth in the skillet.
Do I need to preheat the skillet?
Yes, preheating is vital for achieving a crispy crust that browns immediately.
What if my breading falls off?
Be sure chops are dry before breading and press coating on firmly. Chill breaded chops before frying.
Can I cook from frozen?
No, always thaw chops first. But you can bread them up to 3 days ahead and refrigerate until ready to pan fry.
How do I get the crust extra crispy?
Chill breaded chops before frying, use a hot heavy skillet, don’t crowd, and flip only once.
What should the internal temperature be?
Cook until chops register 145°F internally for safe, juicy pork.
How can I upgrade the flavor?
Experiment with spices like chili powder, parmesan, zest, or herbs.
So grab a pack of pork chops and a box of Shake ‘n Bake and pan fry your way to a quick, crisp dinner tonight. Just coat, fry, and enjoy this flavor-packed blast from the past!
How to Make Shake and Bake Pork Chops
- Start by preheating your oven to 425 degrees F.
- Spread butter around the bottom of a large baking dish by swirling it. You might not need to use all two tablespoons; just enough to cover the pan.
- Whisk the egg and milk in a large bowl.
- Pour your breadcrumbs into another shallow dish.
- Season the pork with some salt and pepper.
- Before putting the pork chops in the breadcrumb dish, dip each one in the egg wash and let the extra drip off. Put the pork chop in the breadcrumbs and press it down to cover it all.
- Lay your pork chops on a prepared baking sheet.
- Bake the chops for 20 to 25 minutes. Flip them once halfway through the cooking time. You can tell the pork chops are done when an instant-read thermometer reads 145 F inside them.
- After letting the chops rest for 5 minutes, serve them with your favorite sides.
If you don’t want to use butter in the pan, olive oil works just as well.
The Cut: Boneless pork chops
Boneless pork chops are a fantastic option when you want rib-cut meat without the excess fat. Boneless chops are trimmed off the bone, and excess fat is removed so they are ready to cook. This makes them great pork recipes for quick weeknight dinners. There are so many ways to cook them, including pan-seared pork chops. Chops without bones are often thinner and cook faster than chops with bones, which makes them a great choice for busy weeknights.