Ready for juicy and tender pork chops that you can shake and bake. The breadcrumb coating has all the classic savory flavors. Not to mention a bit of nostalgia!.
I loved shake and bake chicken and pork chops as a kid. Not exactly gourmet, but who cares? Simple, comfort food.
We add an extra step – completely optional – that takes this recipe to the next level. Let’s face it, pork chops can be pretty dry and flavorless.
The extra step of brining makes the pork chops moist, tender, and flavorful. As long as you don’t overbake them. Try it once and you’ll never look back. Not just for this recipe, but for any other pork chops. Brining makes a BIG difference. If you are new to brining, check out the FAQ’s below.
It takes about 30 minutes to make the shake and bake pork chops recipe, plus another 30 minutes for brining, which is great but not required.
So go ahead and give this easy copycat Shake ‘n Bake pork chop recipe a try. It will certainly bring back memories!.
Shake and bake pork chops are a weeknight dinner staple in many households. There’s just something irresistible about that crispy, seasoned coating enveloping juicy tender pork. But nothing is more disappointing than biting into a chop only to discover a soggy mushy breading that slides right off the meat.
If you’ve struggled with soggy shake and bake chops, don’t worry – help is here. With just a few simple tricks, you can get that crispy coating of your dreams every time. Keep reading to learn all my secrets for how to make shake and bake pork chops with a deliciously crunchy, not soggy coating.
Why Do Shake and Bake Pork Chops Get Soggy?
Before we get into solutions. let’s look at the reasons behind soggy shake and bake chops
-
Juices pooling in pan – Pork chops release juices as they cook. If they sit in these juices, it makes the coating soggy.
-
Not patting chops dry – Any moisture on the chop’s surface prevents the coating from crisping up.
-
Overcrowded pan – Chops baked too close together steam rather than bake crispy.
-
Incorrect temperature/time – Cooking too long or at too low a temp leads to a soggy mess.
-
Thin chops – Boneless or thin chops overcook and dry out faster.
With the causes identified, let’s discuss how to avoid them. Follow these tips and you’ll get deliciously crunchy, flavorful chops every time.
Start with Thick Bone-In Chops
Thin boneless pork chops lead to a soggy breading every time. For the best results, choose bone-in rib or center cut chops at least 1 1/2 inches thick, ideally closer to 2 inches.
The bone keeps them extra juicy and the thickness prevents overcooking. Thick chops stay crispy on the outside while the inside cooks to perfection.
Pat Chops Very Dry Before Coating
This is one of the most important steps for crispy chops. Before coating, pat the pork chops extremely dry with paper towels. Get rid of every drop of moisture possible.
Any lingering dampness prevents the shake and bake mix from forming a crunchy crust. Take the extra minute to really dry the chops well – you’ll taste the difference.
Give Chops Room on the Pan
Ever pulled chops out of the oven to find them soggy on one side? This happens when they’re crowded together.
Arrange chops on a baking sheet so they’re not touching. Air flow between them ensures even cooking and crispiness all over.
I like to use a wire cooling rack set inside a rimmed baking sheet. This elevates the chops off any juices too.
Follow Exact Temperature and Times
Cooking shake and bake pork chops at the right temp and for the proper time ensures a perfect crunchy coating.
For 1-inch chops, bake at 400°F on a wire rack for 17-20 minutes, flipping halfway. Check for doneness at 145°F internally.
For 1/2-inch chops, reduce bake time to 12-15 minutes at 400°F. Thinner chops overcook quickly so watch the clock.
Consider Double Dipping
If soggy chops are still an issue, try double dipping:
- Coat chops in shake and bake as normal
- Let sit 5 minutes so coating adheres
- Dip again in egg, then back into shake and bake mix
- The second coat really seals in crispiness
Just be sure chops are dry before each coating. The double layer locks in crunchiness.
Experiment with Coating Mix-Ins
Jazz up basic shake and bake with crispy coating boosters like:
- Crushed corn flakes or crispy rice cereal
- Crushed potato chips or pretzels
- Grated Parmesan cheese
- Crumbled pork rinds
- Fine breadcrumbs or panko
These extra-crunchy items help ensure a crispy chops coating that stays crispy from first bite to last.
Consider Switching Up the Coating
Sometimes shake and bake just doesn’t cut it. For guaranteed crunchiness, try these alternative coatings:
- Seasoned panko breadcrumbs
- Crushed corn flakes
- Crushed Ritz crackers
- Finely crushed saltine crackers
- Flour and cornmeal blend
- Grated Parmesan or pecorino cheese
The lighter, flakier texture of these coatings often results in extra crispy chops perfect for chicken too.
Let Coated Chops Rest Before Baking
After coating chops in shake and bake, let them rest 5-10 minutes before baking. This helps the coating firm up and adhere to the meat.
Skipping this rest can result in breading that slides right off the pork chops, leaving you with naked chops. Just a quick rest makes all the difference.
Use an Oven Thermometer
If chops are soggy even after following all tips, your oven may be to blame. If the temperature runs cool, it prevents a crispy crust. Invest a few dollars in an oven thermometer to check accuracy.
Properly preheating to 400°F is essential. Give your oven a good 20-30 minutes to fully preheat before baking chops.
Ditch the Bake – Fry Instead!
When all else fails, fry your chops for guaranteed crunchiness! After coating in shake and bake:
- Heat 1/4 inch oil in skillet over medium-high heat
- Fry chops 2-3 minutes per side until golden brown
- Drain on paper towel lined plate
The hot oil fries the coating deliciously crispy and locks in juices. Just watch carefully to avoid burning.
Troubleshooting Soggy Spots
Let’s tackle a couple common soggy chop scenarios:
Soggy spots on chop bottom – Place chops on a wire rack over a baking sheet. Elevation prevents moisture from pooling underneath.
Soggy edges but crispy center – Chops were overcrowded. Leave ample space between chops for air circulation.
Coating fell off while flipping – Let chops rest 5 minutes after coating to help it adhere before baking.
With the right techniques, you can serve crunchy, mouthwatering shake and bake pork chops every night of the week. No more soggy glop sliding off your fork – just irresistible crispy flavor in every bite!
For even more foolproof tips, check out my complete visual guide for how to prep, coat and bake the perfect shake and bake chops:
Step 1 – Select Thick, Bone-In Chops
Thick chops are essential for a crispy coating. Look for bone-in rib or center cuts a minimum 1 1⁄2 inches thick. The bone adds moisture and flavor while the thickness prevents overcooking.
![Pork chops on cutting board][]
Step 2 – Trim off Excess Fat
For optimal crispiness, trim excess outer fat from the chops. Leave about 1⁄4 inch fat cap for flavor and moisture.![Trimming pork chop fat][]
Step 3 – Pat Chops Very Dry
Dry chops thoroughly with paper towels before coating. Any dampness left can make the coating soggy.![Drying pork chops][]
Step 4 – Generously Season Chops
For great flavor, rub both sides with garlic powder, smoked paprika, salt and pepper before coating. ![Seasoning pork chops][]
Step 5 – Prepare Shake and Bake Mix
Combine shake and bake crumbs with
Best side dishes for pork chops
These are some of my favorite side dishes for this recipe
You can, of course, buy a box of Shake and Bake coating mix at your local grocery store. It’s definitely more expensive than making your own, but it saves you the trouble of combining the ingredients.
You can also skip the optional 30-minute brining (but try not to!).
The shake-and-bake breadcrumb mixture can be kept in the fridge for a month or in the freezer for two to three months, as long as it hasn’t come into contact with raw meat. If it has, throw it away.
Brine: You can brine the chops for 30-60 minutes the day before. Rinse and keep them in the fridge in a container until ready to use.
The chops: I don’t recommend baking the chops ahead of time and reheating them. They will simply overcook and dry out. If you have pork chops left over, put them in a container that won’t let air in and heat them up in the microwave for one minute on medium. Add bursts of seconds if needed. The coating will be a bit mushy though.
Step by step instructions
Brine the chops for extra tenderness, juiciness and flavor. It only takes 30-45 minutes. Worth it! Here’s a brine recipe for pork chops and all you need to know about brining.
Safety caution: You absolutely cannot use leftover shake and bake mixture if you’ve tossed them with raw pork. My trick is to add crumbs to the bag as needed. Then, whatever you don’t use, you can store for another time.
Don’t bake vegetables at the same time as the pork chops. Most vegetables contain 80% or more water. This will cause steam in the oven which will make the coating on the pork chops soggy. I learned this the hard way .
To make pork chops that are tender and juicy, brine them first and buy chops that are 1/2 to 1 inch (1 3-2. 5 cm thick. This helps avoid dry, tough chops when baked. Also, let them rest for 5 minutes before serving.
There are several reasons why your shake and bake pork chops turn out soggy. 1. The oven was not pre-heated to a high enough temperature e. g 425F/218C. 2. You didn’t dry the pork chops weill before coating them. 3. You baked the chops with veggies that let off steam in the oven. 4. You didn’t bake the chops on a wire rack over a sheet pan, making the bottoms soggy. 5. The chops were too thin so they cooked before having time to brown.
In its simplest form, a brine solution is made of water and salt. Other seasonings and sugar can be added for extra flavor. Brine helps tenderize, flavor and retain moisture in pork chops and other lean proteins. And Cook’s Illustrated says that meat that is brined with 4 tablespoons of salt in 8 cups of water soaks up less than 1/8 teaspoon of salt. 9 liters of water.
The cooking time will depend on the thickness of the pork chop. For a 3/4 inch/1. 9 cm thick, it’s best to bake them at 425F/218C for 20 minutes or 400F/204C for 25 minutes. The best way to tell if pork chops are done is with an instant-read meat thermometer. That’s right, the meat should be baked to 145F/63C, or a little less because it will heat up after 5 minutes of rest. This is the recommended temperature for pork by the FDA.
Shake ‘n Bake Pork Chops
FAQ
Why do my Shake N Bake pork chops come out soggy?
Why aren’t my shake and bake pork chops crispy?
How do you keep pork chops from getting soggy?
How do you make homemade shake and bake pork chops?
In addition to tasting delicious, these homemade shake and bake pork chops are as easy to make as the packaged kind! Preheat oven to 425°F. Combine breadcrumbs, vegetable oil, salt, pepper, paprika, onion flakes, garlic powder, sugar (if you are using it), parsley, and oregano. You can combine these in a bowl or directly in a zip-lock bag.
How do you make pork chops not soggy?
The best way to make shake and bake pork chops not soggy is to coat them in vegetable oil before coating them with spices and bread crumbs. The vegetable oil will keep the pork chops moist and make the breading stick. Then baking them at 425°F will crisp up the breading, and it won’t be soggy.
How to make a crispy coating for Shake and bake pork chops?
If you want to achieve the perfect crispy coating for your Shake and Bake pork chops, there are a few tips you can follow. First, make sure to preheat your oven to 375°F before baking. This will ensure that the oven is at the optimal temperature for cooking the pork chops and creating a crispy coating.
How do you season pork chops with bread crumbs?
In a mixing bowl combine the bread crumbs, salt, garlic powder, onion powder, dried parsley, black pepper, and smoked paprika. Pour seasoning bread crumbs into a large plastic bag. Pour olive oil into the bag, seal and shake until the olive oil is evenly distributed with the bread crumbs. Place the pork chops into the bag, seal and shake again.