Shake and Bake Pork Chops

A breaded pork chop in a bed of mashed potatoes.

This homemade shake and bake pork chops recipe does not skimp on flavor. With a delicious buttery mustard coating, the breading will cling to the pork chops and create a flavorful crust. The breadcrumb mixture is seasoned with herbs and a touch of brown sugar. This is so much better than a store-bought box mix!

Don’t forget the side of mashed potatoes or creamy macaroni and cheese!

Before you begin, if you have time, brine the pork chops. The brine will make the pork chops extra juicy and a lot more flavorful. See the notes for dry brine instructions.

4.95 from 18 votes

Print Pin Save

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 423kcal

Author: Pat Nyswonger

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