These juicy Shake and Bake Pork Chops are simple to make and only need herbs and spices that you probably already have in your pantry.
These breaded pork chops are great because I can choose the ingredients and they’re ready to eat in twenty minutes. Have you ever read the list of ingredients on a grocery store box? There aren’t any hidden ones here. Just pork chops, bread crumbs, dried herbs and spices, and juice. Family dinner just got easier and more flavorful!.
Shake n Bake is a popular boxed meat breading found at most grocery stores. The popularity is largely due to the simplicity of the meal. Place the breadcrumbs and raw meat, usually pork or chicken, in a large bag. Shake the bag to mix the meat and breading completely. Then the meat is baked in the oven until done. No need for an egg wash, or a dredging station. Great recipe for a tasty pork chop dinner that the whole family will love. Makes it easy to prepare.
You can easily make your own version of this at home with natural ingredients you probably already have on hand. I have previously written about Shake and Bake chicken. This recipe is very similar, with a few small adjustments made to highlight the pork flavor.
Crispy, crunchy Shake ‘N Bake pork chops are hard to resist. But nothing ruins that crave-worthy coating faster than a soggy, limp bottom. If your crumb-coated chops emerge from the oven disappointingly mushy, something in your technique needs adjusting
Luckily a few tweaks can help your Shake ‘N Bake chops achieve prime crispness. Let’s diagnose what causes the sogginess and solve it for good.
What Makes Shake ‘N Bake Coating Soggy?
A few common issues can sabotage that crispy Shake ‘N Bake coating and leave it soggy:
Direct Contact with the Baking Sheet – Laying coated chops right on the pan prevents air circulation underneath. Steam gets trapped, making the coating moist and soft.
Overcrowding – Arranging chops too close together inhibits airflow and steams the coating. Space is needed for moisture to escape.
Insufficient Breading – Skimping on the coating allows juices from the pork to saturate the crumbs. A thicker application creates a buffer.
Too Much Moisture – Wet chops or excessive Shake ‘N Bake wetting will make the coating gummy. Pat chops dry before coating.
Low Oven Heat – Slow, low baking gives moisture too much time to compromise the crunchy exterior. Crank up the temperature.
Too Long In the Oven – Extended cooking lets chops stew in their own juices. Pull them once fork-tender, not overdone.
With the common culprits identified, let’s move on to solutions for guaranteed crispy Shake ‘N Bake chops.
How to Keep Shake ‘N Bake Coating Crispy
Want beautifully bronzed, crunchy crusted chops? Just avoid the pitfalls above with these tips:
Use a Wire Rack – Elevate coated chops on a wire rack placed on a baking sheet. Air circulating underneath keeps the coating dry.
Don’t Overcrowd – Leave space between chops, at least 1 inch apart. Rotate pans halfway through baking.
Generously Dredge – Thickly coat chops so excess crumbs absorb emerging juices. Press and pat to adhere.
Pat Chops Dry – Blot chops with paper towels before coating. Skip wetting with milk/egg wash.
Crank Up the Oven Heat – Bake at 425-450°F to set and crisp the coating quickly before juices weep.
Watch Doneness – Bake just until chops are no longer pink inside, not until bone-dry. Pull at 145°F for juicy pork.
With the right prep and oven technique, you can wave goodbye to soggy Shake ‘N Bake chops for good. Now let’s get into more detail on how to nail this crispy coating.
Step-By-Step Guide to Crisp Shake ‘N Bake Chops
Follow these steps for chops with shatteringly crispy, crunchy crusts:
1. Dry Chops Thoroughly
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Pat bone-in or boneless chops dry with paper towels. Damp chops risk steamy coatings.
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Let sit 5-10 minutes more to air dry if needed. Moisture is the enemy!
2. Set Up a Wire Rack
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Place a wire rack inside a rimmed baking sheet.
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The rack should fit with several inches of clearance on all sides.
3. Preheat the Oven
- Crank oven to 425°F-450°F. High heat sets the coating quickly.
4. Prepare Shake ‘N Bake Mix
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Combine Seasoning Packet + Crumb mix per box instructions.
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For ultra-crispiness, use extra crumbs compared to seasoning.
5. Generously Dredge Chops
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Bury each chop fully in dry coating mixture.
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Pat and press so crumbs adhere thickly.
6. Arrange Chops on Rack
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Place chops on rack without touching. About 1 inch apart.
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Rotate pan and flip chops halfway through baking.
7. Bake Until Crisp and Cooked Through
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Bake at 425°F-450°F for 18-25 minutes.
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Check doneness with a thermometer for 145°F.
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Let rest 5 minutes before serving.
Follow these troubleshooting steps, and your Shake ‘N Bake chops will never turn out soggy again! Now you can confidently crispen up this pantry staple.
Advanced Tricks for Uber Crispy Shake ‘N Bake Chops
To take your chops’ crunch to the next level, try these extra tricks:
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Use crushed cornflakes or panko for a super crispy crust.
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Double up the coating for an extra thick, insulating layer.
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Chill coated chops 30 mins before baking so coating firms up.
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Spray chops lightly with oil before coating to help crust adhere.
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Add spices to the crumbs (smoked paprika, chili powder, cayenne, etc).
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Serve chops on a bed of sautéed onions for flavor and extra crunch.
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Pound the chops thinner so they cook faster with less time for moisture to seep.
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Skip the oven entirely and pan-fry breaded chops for maximum crunch-appeal.
Don’t settle for boring baked chops when Shake ‘N Bake’s signature crispy coating is easy to accomplish at home. With a few minor tweaks to your prep and cooking method, you can master the art of crunchy chops and impress at any cookout or dinner. Just stay far away from the dreaded sogginess!
Common Shake ‘N Bake Pork Chop Questions
Still hungry for more tips on Shake ‘N Bake’s secrets to success? Here are answers to some frequently asked questions:
Should you bake Shake ‘N Bake chops on foil or directly on the pan?
Avoid both! Foil traps moisture and direct pan contact prevents air circulation. Use a wire rack for best results.
How long should you cook Shake ‘N Bake pork chops in the oven?
At 425°F – 450°F, bake for 18-25 minutes until chops register 145°F internally. Thinner chops may cook faster.
What’s the best cut of pork for Shake ‘N Bake?
Bone-in loin or rib chops offer great flavor and juiciness. Butterfly chops or pound them thin to maximize the crispy coating.
Can you Shake ‘N Bake pork tenderloin or pork chops?
You sure can! Just adjust cook times as tenderloins usually cook faster than chops. Watch the temperature.
How can you reuse leftover Shake ‘N Bake coating mix?
Store it in an airtight container. Use within a month or two to coat chicken breasts, fish fillets, veggies, etc.
Crunchy, Crave-worthy Pork Chops Await
There’s no reason to miss out on the signature crunch of Shake ‘N Bake with the right tricks up your sleeve. From dredging to baking, tiny tweaks make all the difference in crumb coating crispness.
Now that you’re armed with the secrets of crispy chops, you can skip the store-bought bags and DIY the crunchy coating of your dreams at home. Turn out showstopping pork chops worth devouring again and again. Your tastebuds will thank you.
Storing Leftover Homemade Shake and Bake
This recipe makes enough breadcrumbs to cover about six pounds of meat, which is more than enough for one meal. Store any remaining coating mix in an airtight container in your pantry. Do not store breading that has been mixed with oil and is not being used. Also, throw away any breading that has come into contact with raw meat.
Take out ½ cup of breading for every two pounds of meat you want to coat with the shake-and-bake that you have left over. Then, add two teaspoons of oil to the breading.
How to make it
This easy Shake and Bake pork chop recipe begins by mixing together the breadcrumb coating. To do this, put the breadcrumbs, herbs, and seasonings that are dry into a large bowl and mix them well.
Note: This recipe is great because it makes more breadcrumb coating than you need for one meal. You can store the extra in the pantry until you need it again.
Add ½ cup of the breadcrumb coating for every two pounds of meat to a gallon-sized plastic bag that can be sealed. Also add 2 teaspoons of cooking oil to the bag. From outside the bag, work the oil and breadcrumb mixture together with your fingers until well combined.
Next, wet the pork with some cold water to help the breading stick to it. Then, put the pork in the bag with the coating mix. Seal the bag and shake well to ensure the meat is fully coated.
Tip: For more flavor, you can coat the meat with Dijon mustard rather than water.
After breading the pork, put it on a wire rack set on a sheet pan and bake it in a 400-degree oven for about 20 minutes, or until the meat reaches 145 degrees and the breading is golden brown. Then remove from the oven, let rest for 5 minutes, and serve.
Tip: This breading would make a wonderfully crispy pork tenderloin sandwich!
Shake ‘n Bake Pork Chops
FAQ
Why aren’t my shake and bake pork chops crispy?
Why did my shake and bake pork chops come out soggy?
What is the secret to moist pork chops?