These homemade shake and bake pork chops make an easy weeknight dinner that takes just a few minutes to prepare.
With a light spicy coating, that's crisp on the outside, it's family friendly too.
It's easy to add your own favourite herbs and spices and also change the cut of meat for a change.
Is there anything better than a crispy crunchy pork chop? This version has plenty of crunch, but much less mess and calories from frying.
I've used standard herbs and spices, that you probably already have in your cupboard, so there's no need to buy a packet mix to make homemade shake 'n' bake pork chops. It's easy to vary the flavours too.
In fact, you can easily use chicken or other meats and prepare everything in advance, ready to pop in the oven when you get home.
❤️ Why you will love this recipe
- Oven baked shake and bake pork chops, not fried, for a healthier meal.
- Easy to customise this recipe.
- Prepare the mix and cost in advance to save time.
- Family friendly flavours.
- Budget friendly.
- Store cupboard ingredients
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- pork chops - ideally the chops should be about a centimetre of half an inch thick and boneless, so that they are kid friendly and no one bites on bone by mistake. I've used pork loin steaks. To keep the cost down, I tend to buy chops with the rind on and bone in and prepare them at home.
- dried breadcrumbs - I prefer to use plain natural dried breadcrumbs for this recipe.
- oil - vegetable or olive oil.
- onion powder
- garlic powder
- pepper - ground black pepper.
- celery salt
- mixed herbs
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- ziplock bag (or large container)
- pastry brush
- sharp knife
- chopping board
- oven dish with rack
Put the breadcrumbs in a sealable bag, along with all of the herbs, spices and seasoning.
Seal the bag and give it a good shake.
💭 Top Tip
- If you don't have a bag use a shallow container that a chop will fit in and stir the breadcrumbs to mix.
Check the chops to make sure that no pieces of bone are left.
Trim off most of the fat and make slits in the outer fat edge.
This will help the chops stay flat while cooking.
Use a pastry brush to lightly coat the chops with oil. This will help the breadcrumbs to stick.
💭 Top tip
- Use mayonnaise as an alternative to oil or egg for breading pork or chicken.
Take each chop and place it in the bag of seasoned breadcrumbs.
Give it a gentle shake, to make sure that the chops are evenly coated.
If you are not ready to cook yet, but want to prepare the chops in advance, place them on a tray lined with baking parchment.
Preheat the oven to 220 C / 425 F / 200 FAN / Gas 7.
Bake for 20 to 25 minutes, turning once halfway through the cooking time.
If your chops are thicker they may need a longer cooking time.
🥗 Serve with
I like to serve these shake and bake pork chops with a salad and perhaps a jacket potato for an easy and simple dinner.
- Pea Salad
- Pear and Rocket Salad
- Cucumber Salad
- Courgette or Zucchini Salad
- Fennel and Pear Salad
- Cherry Tomato and Feta Salad
- Tomato and Onion Salad
- Edamame and Asparagus Salad
- Pork loin steak - a cheaper alternative is to use pork shoulder steaks.
- Meat - use boneless and skinless chicken thighs or breast. Either cut the the chicken breasts in half to reduce the depth or flatten with a rolling pin to ensure even cooking. Use turkey breast in the same way.
- Spices and herbs - try chilli flakes/powder, cajun spice, smoked paprika, lemon zest or some Chinese 5 spice powder.
- Breadcrumbs - for an extra crispy outside use panko breadcrumbs.
- Refrigerator - cool, cover and store in the fridge for up to 3 days.
- Freezer - pack in an airtight bag or container and freeze for up to 3 months. Defrost overnight in the refirgerator.
- Reheat - in the oven on a rack or tray at 180 C / 350 F / 160 FAN / Gas 4 until hot.
🍱 Prepare in Advance
- Make the breadcrumbs in advance and store in an airtight container .
- Bread the chops and leave in the fridge for a few hours to get ahead.
More pork recipes to try
- Pork and Apple Burgers
- Pork Belly Bites
- Lorne Sausage
- Bacon Wrapped Onion Rings
- Sausage Hotpot
- Slow Cooker Sausage Casserole
- Pork Stuffing
- Roast Gammon
- Turkey and Ham Pie
Homemade Shake and Bake Pork Chops
- ziplock bag (or large container)
- Pastry brush
- Sharp knife
- Chopping board
- Oven dish with rack
- 600 g pork chops 4
- 80 g dried breadcrumbs
- 1 tablespoon oil
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon celery salt
- 1 teaspoon paprika
- 1 teaspoon mixed herbs
- Put the breadcrumbs in a sealable bag with the herbs, spices and seasoning.
- Seal the bag and give is a good shake.
- Trim off most of the fat from the chops and make slits in the outer fat edge.
- Use a pastry brush to lightly coat the chops with oil.
- Take each chop and place it in the bag of seasoned breadcrumbs.
- Give it a gentle shake, to make sure that the chops are evenly coated.
- Preheat the oven to 220 C / 425 F / 200 FAN / Gas 7.
- Bake for 20 to 25 minutes, turning once halfway through the cooking time.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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