This homemade shake and bake pork chop recipe should be a mainstay in your dinner rotation! With a buttery mustard coating and crisp breadcrumbs seasoned with herbs and a little brown sugar, there’s no skimping on flavor! Pork chops never looked so good.
If you’re a fan of shake n bake pork chops with a store-bought mix, we’re about to convert you.
A homemade breadcrumb/seasoning mix is the best way to enjoy this meal! The pork chops turn out incredibly juicy and tender, while the crispy coating adds so much flavor to the meat.
Serve these with your favorite sides (they go perfect with mashed potatoes or creamy mac and cheese!) for a delicious and quick weeknight dinner the whole family will enjoy.
For more amazing pork recipes, try our Traeger pork shoulder or our pork empanadas.
Why You’ll Love Shake and Bake Pork Chops
- This is an easy pork chop recipe that is doable any night of the week! Tender and thick pork chops are juicy and delicious coated in that crispy, golden brown breadcrumb mixture.
- Once they’re in the oven, it’s hands-off from there!
- It’s a fool-proof way of making delicious pork chops.
- It makes a tasty dinner that is simple to prepare.
- This is a budget-friendly meal and less expensive than purchasing a box of Shake and Bake.
- We’re all about the extras, like a simple brine and a delicious honey mustard sauce.
Ingredients for Shake & Bake Pork Chops
The great thing about this recipe is how simple ingredients come together to make a tasty breading mixture that crisps beautifully in the oven.
To make shake and bake pork chops, you will need:
- plain bread crumbs
- finely grated Parmesan cheese
- seasonings: smoked paprika, garlic powder, onion powder, salt, dried oregano, brown sugar, ground black pepper
- mustard (for the pork chops and the honey mustard sauce)
- melted butter or mayonnaise
- bone-in or boneless pork chops
- fresh parsley (for garnish)
- mayonnaise (for the honey mustard sauce)
- honey
- lemon juice
- Worcestershire sauce
- Tabasco sauce
Our Easy Shake and Bake Pork Chops Recipe
While we recommend brining the pork chops for the best results, it’s completely optional.
The brine will make the pork chops extra juicy and more flavorful, so if you have time to do it, please do. (You’ll find those details in the recipe card).
Here are the step-by-step instructions, but make sure to refer to the recipe card for the complete shake n bake pork chops directions.
- Brine the pork chops if you have time. It really makes a difference!
- Preheat the oven and place a wire rack on a sheet pan.
- Mix the dry ingredients. Combine bread crumbs with cheese, salt, seasonings, and brown sugar in a large, resealable plastic bag. This is your easy homemade shake mixture.
- Mix together the mustard and melted butter (or mayo) in a semi large bowl. Pat the pork chops dry with paper towels and coat them in the mustard mixture with a basting brush.
- Drop each pork chop in the bag, seal it, and shake it around until the pork is completely coated. Repeat with remaining pork chops.
- Place pork chops in a single layer on a baking sheet, then bake for 12-15 minutes or until done. The meat should have an internal temperature of 145°F, measured with a good meat thermometer.
- Make the optional honey mustard sauce by mixing all the sauce ingredients together in a small dish.
- Garnish the shake and bake pork chops with chopped parsley and serve with the honey mustard sauce (optional).
Tip: If you place a rack on the baking sheet, hot air will circulate under the pork chops as they bake and the bottom of the pork will not get soggy.
Recipe Tips for the Best Results
- The cook time will vary based on the type of pork chops you have. If you’re using bone-in pork chops, cook them for about 2-3 minutes longer. If you’re using extra thick chops, refer to the notes in the recipe card for a quick guide. As always, base the cooking time on the internal temperature of the meat rather than the time.
- We love shake and bake pork chops with mayo, but you can certainly swap in butter, too. If you do use melted butter in the mustard coating, the mixture will thicken as it sits. If it gets too thick to coat the pork chops, warm it in the microwave for a couple of seconds to re-soften the butter.
- You can use regular, plain bread crumbs or Panko crumbs. Panko breadcrumbs will give the coating a crispier texture.
- If you have any bread crumb mixture left over, toss it out or use it right away to coat additional pork or chicken (you can freeze the meat and cook it later).
- The bread crumb mixture makes enough to cover 6 pork chops (if you want to use a store-bought box of Shake ‘N Bake, you can make 4 pork chops).
- Line your baking pan with aluminum foil or parchment paper. It makes for easy cleanup afterward!
- Store leftover shake and bake pork chops in an airtight container in the refrigerator for up to three days.
Ideal Temperature for Pork Chops
You can be confident in the safety of roasting your pork to a nice moist medium-rare.
According to the USDA guidelines for cooking pork, you can safely cook it medium-rare with a final internal temperature of 145°F.
We try to pull the pork chops out of the oven when an instant read thermometer reads 135°F to 137°F because the residual heat will cook the pork chops at least 10°F more.
Watch them closely, so they do not overcook. If they go over 145°F, they will start to get dry and lose their juicy flavor.
There’s so much to love about these flavorful, crispy baked pork chops! They’re the perfect easy dinner and a great recipe that is sure to impress all eaters!
More Recipes You Will Love:
This recipe for Cider Braised Pork Tenderloins with Apples is a perfect fall dinner. It is a one-pot meal that only takes 15 minutes to prep. The rest of the time is hands-free while the oven does all the work.
This Pork Roast with Garlic-Ginger Glaze is a fantastic Sunday dinner. The pan drippings make a delicious sauce that you can spoon over mashed potatoes or rice.
Stove top pork chops make one delicious weeknight dinner! Tender, meaty mushrooms add an irresistible savory flavor to the juicy pork chops.The best part is this cooks up in under 30 minutes!
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Shake and Bake Pork Chops
Ingredients
Homemade Shake and Bake Coating
- 2 cups bread crumbs
- ¼ cup finely grated Parmesan cheese
- 2 teaspoons smoked paprika
- 2 teaspoon garlic powder
- 1-½ teaspoon onion powder
- 1-½ teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon brown sugar
- 1 teaspoon ground pepper
Mustard Coating
- ⅓ cup mustard any variety
- 4 tablespoons melted butter or mayonnaise
Pork Chops
- 4 to 6 bone-in or boneless pork chops 1/2 inch thick
- chopped fresh parsley for garnish
Honey Mustard Sauce
- ⅓ cup mayonnaise
- 3 tablespoons honey
- 3 tablespoons mustard any kind
- 1 to 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- pinch of salt
- dash of Tabasco sauce
Instructions
- Before you begin, if you have time to brine the pork chops, check the notes for dry brine or wet brine instructions (it really makes a difference).
- Preheat the oven to 425°F and place a wire rack on a baking sheet (the rack will help air circulate under the pork chops and prevent the bottoms from getting soggy).
Mix the Bread Coating
- Add the breadcrumbs, Parmesan cheese, salt, seasonings, and brown sugar to a large resealable plastic bag.
- Seal the bag and shake the mixture around until fully combined.
Prepare the Pork Chops
- Combine the mustard and melted butter (or mayonnaise) in a bowl.
- Pat the pork chops dry with a paper towel and coat them in the mustard mixture (I use a basting brush).
- Working with one pork chop at a time, drop the pork chop in the bag, seal the bag and shake it around until it is completely coated in bread crumbs.
- Set the pork chop on a baking sheet and repeat with the remaining chops.
- Slide the baking sheet in the oven. Bake for 12 to 15 minutes or until an instant-read thermometer reads 145°F. Bone-in pork chops will take 2 to 3 minutes longer. See the notes if you have thicker pork chops.
- Garnish with chopped fresh parsley and serve with an optional honey mustard sauce (below).
Honey Mustard Sauce
- Combine the ingredients for the sauce. Taste and add more honey or mustard if desired. Serve as a dipping sauce next to the pork chops.
Notes
Optional Brine
Brining will make the pork chops extra juicy and improve the flavor. You can do a dry brine or wet brine; see below:- For a wet brine, combine dissolve 1/4 cup Kosher salt (not regular salt) in 4 cups of water. Add 2 tablespoons of brown sugar and a crushed garlic clove. Submerge the pork in the brine solution, cover, and refrigerate for 1 to 4 hours.
- For a dry brine, combine 2 tablespoons Kosher salt (not regular salt) with 1 tablespoon brown sugar. Sprinkle the mixture over the pork chops and place them in the refrigerator for 8 to 24 hours.
Cooking time for thicker pork chops
- 3/4-inch thick = 17 to 20 minutes for boneless, 19 to 23 for bone-in
- 1-inch thick = 19 to 25 minutes for boneless, 21 to 28 for bone-in
Tips for Success:
- The baking time will vary depending on the thickness of your pork chops. Cook the pork based on the internal temperature rather than the time.
- If you use melted butter in the mustard coating, the mixture will thicken as it sits. If it gets too thick to coat the pork, zap it in the microwave for 2 seconds to soften the butter.
- We have used regular, unseasoned bread crumbs as well as Panko bread crumbs. The recipe works well with either one. Panko will give the coating a crispier texture.
- Pork is safe to eat when it reaches an internal temperature of 145°F. If you cook it over 145°F, it will start to dry out and get tough. We try to pull the pork chops out of the oven when the internal temperature reaches 135°F to 137°F because the carry-over heat always cooks the pork chops at least 10°F more.
- If you have any bread crumb mixture left over, toss it out or use it right away to coat additional pork or chicken (you can freeze the meat and cook it later).
- The bread crumb mixture makes enough to cover 6 pork chops.
Nutrition
This recipe was originally published on December 18, 2015. We updated the recipe and the photos.
Carol
Sunday 25th of September 2022
I made this for dinner last night and could not believe how moist the pork chop was. I did the wet brine for 3 hours. I coated the pork with dijon mustard only, left off the mayo. The flavors were delicious! I will make this again. Usually I broil our pork chops but decided to give this a try. PERFECT! I reread the directions and found the oven temperature.
Pat Nyswonger
Monday 26th of September 2022
Thank you for your comments, Carol...I am so happy to hear this recipe worked for you.