Shake and Bake Pork Chops

A breaded pork chop in a bed of mashed potatoes.

4.95 from 18 votes

Skip the store-bought mix. These shake-and-bake pork chops use a buttery mustard coating so the herbed, lightly sweetened breadcrumb crust sticks and bakes up crisp and flavorful.

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.

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: American

Keyword: homemade shake and bake pork chops, shake and bake pork chop recipe

Servings: servings

Author: Pat Nyswonger

Ingredients

Homemade Shake and Bake Coating

2 cups bread crumbs
¼ cup grated parmesan cheese
2 teaspoons smoked paprika
2 teaspoon garlic powder
1½ teaspoon onion powder
1½ teaspoons salt
1 teaspoon dried oregano
1 teaspoon brown sugar
1 teaspoon ground pepper

Mustard Coating

⅓ cup mustard (any kind)
4 tablespoons butter melted, or mayonnaise

Pork Chops

4 to 6 bone-in pork chops or boneless pork chops, ½-inch thick
fresh chopped parsley

Honey Mustard Sauce

⅓ cup mayonnaise
3 tablespoons honey
3 tablespoons mustard (any kind)
1 to 2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
pinch salt
1 dash 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 makes pork chops juicier and boosts flavor. You can use a wet brine or a dry brine.

Wet brine (1–4 hours): Dissolve 1/4 cup kosher salt (not table salt) in 4 cups water. Stir in 2 tablespoons brown sugar and 1 crushed garlic clove. Submerge the pork chops, cover, and refrigerate 1–4 hours.
Dry brine (8–24 hours): Mix 2 tablespoons kosher salt with 1 tablespoon brown sugar. Sprinkle over the pork chops and refrigerate 8–24 hours.

Cooking time for thicker pork chops

(Bake times vary:use temperature as your guide.)

3/4-inch thick: 17–20 minutes boneless; 19–23 minutes bone-in
1-inch thick: 19–25 minutes boneless; 21–28 minutes bone-in

Tips for Success

Cook by temperature: Baking time depends on thickness. Use an instant-read thermometer instead of relying on the clock.

Mustard coating too thick? If the butter-based coating thickens as it sits, microwave it for 2 seconds to loosen it up.

Breadcrumb options: Regular unseasoned breadcrumbs or panko both work. Panko makes a crispier coating.

Don’t overcook: Pork is safe at 145°F, but it dries out quickly past that. Pull the chops when they reach 135–137°F—carryover heat typically raises the temp about 10°F.

Leftover crumbs: Toss extra breading, or use it immediately to coat more pork or chicken (you can freeze the coated meat and bake later).

Batch size: The breadcrumb mixture coats about 6 pork chops.

Nutrition