Shake and Bake Pork Chops with Veggies

When I want crispy pork chops but do not want to deal with a pan of hot oil, I make oven-baked Shake-and-Bake pork chops. They come out extra crispy without splattering oil. Shake-and-Bake Pork Chops are flavorful, super-crispy on the outside, and juicy and tender on the inside. They’re baked on one sheet with vegetables and ready in less than an hour. This one-pan meal will satisfy the whole family and make cleanup easy.

One-pan meals are ideal for busy weeknight dinners. In our family, dinner time is about connecting; that’s why it’s important to me to make something easy that doesn’t require much energy, but is still hearty and satisfying. This one-pan meal fits the bill, with meat and side dishes cooked simultaneously. I like to add a simple salad, like my strawberry arugula salad, on the side and finish the meal with a slice of this Irish apple cake, which I can make in advance.

In this easy dinner recipe, you get the childhood shake-and-bake pork chops, plus perfectly roasted potatoes, onions, and carrots. Everything is tossed in my signature seasoning, so it comes out incredibly flavorful. The seasoning mix blends ranch and Italian herbs with extra thyme, garlic, and paprika. Talk about some flavor! Wow! You will get crispy, juicy, and tender chops with seasoned veggies, ready for dinner in less than 1 hour with minimal effort.

I like the Panko layer to be like toast—crunchy and airy, without the thick, battered, pasty taste —and I have perfected this recipe to achieve that texture! The Panko shell is well seasoned, and as a bonus, I also added Parmesan cheese, which actually helps glue the ingredients together, resulting in a crunchy coating. There is really no need to make any other side dishes with this, since you already have them all in one pan.

Why you will love this recipe

• Versatile: This meal is so easy to customize; leave out some of the seasonings, or add more if you prefer. It’s also a great way to use veggies that you have on hand. I like to mix in chopped zucchini, bell peppers, or cauliflower.
• One-pan meal: It is all in one pan, so there is not much cleanup. This is a fuss-free meal that takes minutes to prep, and the best part is that the main and the side dish are cooked at the same time.
• Easy to make: This recipe is ideal for cozy family dinners, since it’s easy to follow with just a few steps.
• Ideal for gatherings: While I have mentioned many times that it makes a great family meal, I also like to serve it for special occasions. I doubled the recipe and used a separate pan for the pork chops and another one for the veggies.

What you will need

• Pork chops: Bone-in pork chops about 1 inch thick work best. I season them with salt and pepper.
• Vegies: A mix of yellow waxy potatoes, carrots, and onions.
• Olive oil: Extra-virgin olive oil for its mild and light flavor.
• Egg mixture: a simple combination of eggs and milk.
• Panko seasoning: For a light, crispy coating, I mix Panko breadcrumbs with Ranch seasoning, Italian seasoning, thyme, paprika, and garlic powder. The result is a savory and very aromatic shell.

How to prepare

Preheat: I preheat the oven to 400 degrees F and prepare a large, rimmed baking sheet by lining it with parchment paper or lightly oiling it.

Clean and cut: I combine the seasoning mix in a small bowl and stir it. After that, I clean and pat dry the vegetables, then cut them. I add the potatoes, carrots, and onion chunks into a large bowl with olive oil.

Bake the veggies: Then, I add half of the seasoning mix to the vegetables. Toss to combine, then arrange veggies in a single layer on half of the prepared baking sheet pan. Next, I bake the veggies in the oven for 20 to 25 minutes.

Season: I pat dry the pork chops and season them with salt and pepper.

Make the mix: In a large bowl, I combine the panko breadcrumbs with the remaining seasoning mix. In another bowl, whisk the milk and eggs, then set them aside.

Prep the shake-and-bake pork chops: I use tongs to dip each pork chop into the egg wash, then into the bread crumb mixture. Repeating this process one more time to have a thicker breading.

Cook pork chops: Last, I place the Shake ‘ N Bake pork chops on the other half of the baking sheet. Cook pork chops for 10 to 12 minutes or until the coating is golden brown. Flip over, toss the veggies, and cook pork chops for another 12 to 13 minutes or until golden brown.

Rest and serve: Finally, I let the meat rest for 5 minutes, garnish everything with chopped parsley, and serve.

Expert tip

Why I avoid shaking them aggressively

Putting my pork chops in a bag and shaking them never seemed to coat them very well with the crumb mixture. I prefer to carefully dip them in the egg and milk mixture, then use tongs to place them in the panko mixture, and shake them a bit to remove excess. After that, I repeat the process for a thicker breading layer. I will even divide the panko mixture into two or three shallow bowls, so my pork chops have fresh, dry panko on them. Using wet, weighed-down panko on the pork chops will result in soggy, heavy chops, not the light, crispy texture you want.

More tips to consider

• Pat the meat dry before seasoning it to remove excess moisture.
• After coating each pork chop with panko, check that the breadcrumbs are not too wet. If needed, add more panko breadcrumbs or divide the mixture into multiple bowls.
• For a thicker coating, dip each pork chop into the egg-and-breadcrumb mixture a second time.
• Use a digital meat thermometer to easily monitor the temperature. The pork chops are done when the internal temperature reaches 145F.

Recipe variations

• Different vegetables: Instead of potatoes and carrots, I sometimes use zucchini, eggplant, broccoli, and cauliflower.
• Extra hot: Spice things up. Add some jalapeno and poblano peppers to the vegetables, and sprinkle in some cayenne pepper to the seasonings.
• Mexican style: Leave the Italian and Ranch; use taco seasoning, add avocados, peppers, and chiles to the vegetables, and serve with salsa, sour cream, and guacamole for Mexican shake-and-bake.
• Barbecue chops: Sometimes, I like adding homemade BBQ rub to the seasoning rub instead of the ranch. It blends well with the Italian herbs, but you can leave them out too if it is too much.
• Boneless pork chops: If you decide to use boneless chops, I recommend brining or marinating them first. Boneless chops are leaner and tend to dry out faster, so they need all the moisture they can get.

Serving suggestions:

The number one rule for serving these shake-and-bake pork chops is to let them rest for 5-7 minutes after cooking. This lets the juices redistribute, ensuring the meat is juicy when served. Since I roast the veggies with the meat, I usually just drizzle teriyaki sauce over the vegetables for extra flavor. If you make just the meat, I recommend a hearty salad on the side, like this strawberry broccoli salad.

I recommend red wines for this delicious dinner, such as Rioja from Spain, Zinfandel from California, or Beaujolais from France. My kids obviously like these with creamy Mac and cheese, and I usually make them a fruit salad afterward. Another easy dessert that can be made in advance is my favorite no-churn cherry ice cream. It is so tangy, delicious, and easy to make.

How to store leftovers:

• Store: After they cool to room temperature, you can store the leftovers in an airtight container or a gallon-size zip-top bag in the fridge for up to 4 days. Place a paper towel in the storage container to keep your leftovers from getting soggy.
• Freeze: You can also freeze your pork chops for up to three months.
• Thaw: Remember to thaw in the fridge overnight before serving.
• Reheat: To reheat, put your pork chops in a microwave-safe dish and heat in the microwave for one or two minutes.

Frequently asked questions

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