Shake and Bake Pork Chops [Video]

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 one hour. This one-pan meal will indulge the whole family and make for easy cleanup. It’s the perfect dinner with roasted carrots, onions, and potatoes on the side.

When you want crispy pork chops but do not want to fry them, you can use this recipe to make them in the oven. They come out extra crispy without having to deal with the splattering oil and added fat. With tender and juicy meat inside and a crispy seasoned layer outside, these seem indulgent while still on the healthy side.

Easy Shake and Bake Pork Chops

I love one-pan meals because usually U get enough portions to feed everyone, and cleanup is so much easier. In this recipe, you get the childhood shake and bake pork chops, potatoes, onions, and carrots roasted to perfection. And it is not just the meat that is seasoned. It is all tossed in my signature seasoning, so it all ends un incredibly flavorful.

The seasoning mix blends ranch and Italian herbs with extra thyme, garlic, and paprika. Talk about some flavor! Wow! You can adjust the amounts, but I would keep everything the same the first time you make it. The pork chops are coated in the crispies Panko and parmesan shell, that is perfectly seasoned. Getting crispy and crunchy meat on the outside, and juicy and tender on the inside.

You will get crispy, juicy, and tender chops with seasoned veggies ready for dinner in less than one hour. There is really no need for you to make any other side dishes with this because you already have them all in one pan. However, sometimes I like to add a salad or bread and maybe some dessert. My family loves a simple strawberry arugula salad on the side.

Why you will love this recipe

• One pan meal: It is all in one pan so there is not a lot of cleanup.
• Easy to make: Just a few steps and you are done.
• Fast to cook: In less than one hour, your dinner is complete.
• Versatile: Change the vegetables to whatever you like.

What you’ll need to make shake and bake pork chops

Special items:

• Rimmed baking sheet – For baking the food.
• Bowls – To mix the ingredients.
• Tongs – For dredging and dipping.

Ingredients:

• Pork chops – Bone-in pork chops, about one-inch thick, work best for this.
• Potatoes – Two pounds of red or yellow waxy potatoes, cut into chunks.
• Carrot – I prefer one large carrot, peeled and cut into one-inch chunks.
• Onion – One large red onion, cut into quarters, is what I use.
• Olive oil – Extra-virgin olive oil for its mild and light flavor.
• Panko – Better than breadcrumbs because they are lighter and will be crispier.
• Milk – Any milk will do for dipping and coating the chops. Please bring it to room temperature.
• Eggs – Large eggs, beaten and brought to room temperature, mixed with the milk.
• Salt
• Pepper

For the seasoning mix:

• Ranch seasoning – I use my own homemade ranch seasoning for the best flavor.
• Italian Seasoning – Try my easy recipe for homemade Italian seasoning.
• Thyme – Extra thyme for an herbier sweet peppery taste.
• Paprika – Add a sweet, spicy, or smoky kick with paprika.
• Garlic powder – Gives your chops and veggies a boost of garlicky flavor.

How to make a shake and bake pork chops recipe?

1. Preheat: First, preheat your oven to 400 degrees F and prepare a large, rimmed baking sheet lined with parchment paper or olive oil.
2. Clean and cut: Meanwhile, clean your vegetables and pat them dry before cutting them. Put the potatoes, carrots, and onion chunks into a large bowl with olive oil.
3. Season the veggies: Then, combine all the seasoning mix in a small bowl and stir before adding half of it to the vegetables. Toss to combine and arrange your veggies in one layer on half of the prepared baking sheet pan.
4. Bake: Next, bake the veggies in the oven for 20 to 25 minutes.
5. Whisk: Meanwhile, whisk the milk and eggs in a large bowl and set them aside.
6. Make the mix: Next, use a separate large bowl to mix the panko bread crumbs with the rest of the seasoning mix.
7. Coat your shake and bake pork chops: After the veggies are done, season your pork chops with salt and black pepper. Then, use tongs to dip each of the pork chops into the egg wash and then the bread crumbs mixture. Repeat this process if you want them to have a thicker breading.
8. Cook pork chops: Last, place the shake and bake pork chops on the other half of the baking sheet pan. 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.
9. Rest and serve: Finally, serve your homemade shake and bake pork chops immediately with the veggies and some parsley for garnish.

Expert tip

Why I don’t shake them

Putting my pork chops in a bag and shaking them never seemed very appealing. Sure, it seemed easy, but it was not appealing. And it did not seem to cover the chops very well, either. I prefer to carefully dip them in the egg and milk mixture before using tongs to place them in the panko mixture. I will even have two or three shallow bowls of the panko mixture because I want my pork chops to have fresh, dry panko on them.

Using wet, weighed-down panko on your pork chops will result in soggy and heavy chops, not the light and crispy texture you want. I like my outside layer to be like toast—crunchy and airy without the thick, battered, pasty taste. Panko is made to be lighter than breadcrumbs and does not absorb as much liquid. But if you are coating it in wet panko, there is really no way you can get it to dry.

I am not saying you cannot shake your pork chops. It is a great way to avoid dishes. I suggest splitting the panko mixture between several bags so it does not get soggy. That would work much better. I prefer the old-fashioned way of dredging and using my tongs. I like to be in control. But you can use the bag if you want to.

Recipe variations and add-ins:

• 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:

Here are some of my ideas for serving and accompanying this shake and bake dish.

• You can always add more vegetables. Broccoli and Cauliflower go great with carrots and potatoes.
• Another way to enjoy this one-pan meal is with a nice salad. Try my strawberry broccoli salad.
• Serve it with pineapple chunks and teriyaki sauce for a tropical theme.
• Try one of these red wines to enjoy this delicious dinner. Rioja from Spain, Zinfandel from California, or Beaujolais from France.
• My kids like me to add creamy Mac and cheese, and fruit salad to this meal. We never seem to have leftovers.
• For dessert, try a bowl of my favorite no-churn cherry ice cream. It is so tangy, delicious, and easy to make.

Frequently asked questions

How is this different from the stuff in the box?

First, ‘Shake and Bake’ in the box has one of the ingredients I dislike the most, monosodium glutamate, or MSG. It has been linked to headaches, heart palpitations, nausea, an increased risk of diabetes, insulin resistance, and high blood sugar levels. Moreover, they also add coloring for “looks” and all kinds of salt and sugar you do not need. Mine is full of herbs and seasonings. That is all. And it tastes 120x better.

Why are my shake and bake pork chops dry?

Having pork chops dry and flaky on the outside is great, but you certainly do not want them that way on the inside. Most likely, it is due to overcooking. Make sure you use a meat thermometer and remove it from the oven when it reaches 135 degrees F. Although the recommended temperature for consuming pork chops is 145 degrees F, they will continue to cook as they rest on the hot pan, covered. Use a digital meat thermometer to keep track and remove them at 135 degrees F so they do not dry out.

How do I keep my shake and bake pork chops from getting soggy?

Soggy pork chops are typically caused by excess moisture in or on the chops. First, make sure you are patting them dry with paper towels before you begin the prepping process. In addition, be sure to shake off the excess milk and egg mixture before dipping it in the panko mixture. If you have too much moisture, it will cause sogginess. Also, you can place a broiler rack in your sheet pan or use a sheet pan with a corrugated bottom to keep them raised up off the bottom.

What kind of potatoes are the best for this recipe?

They should be waxy potatoes so they do not fall apart. I use Yukon gold potatoes and cut them into quarters. They are both starchy and waxy, with enough starch to be creamy and waxy enough to hold their shape when roasted. They cook quickly because of their thin skin, which turns crispy as they cook. Other waxy potatoes include fingerlings, red bliss, banana, German butterball, red gold, and purple majesty. 

How to store leftovers:

• Store: After they cool to room temperature, you can store your leftover shake n bake pork chops in an airtight container or gallon size zip baggie in the fridge for up to four days.
• 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.

More pork chops recipes:

Recipe tips:

• Once you have dipped the first pork chop, check that the breadcrumb mixture is not too wet. If needed, add more panko breadcrumbs or use a second bowl.
• For a thicker coating, dip each pork chop into the milk and breadcrumb mixture a second time.
• Although I do not use a bag for this shake-and-bake recipe, you can certainly use one. Fewer dishes always make cooking easier and more fun.
• Place a paper towel in your storage container to keep your leftovers from getting soggy.
• Do not keep any leftover panko once you have used it.
• Use a digital meat thermometer to keep an eye on the temperature easily no matter where you are.
• Be sure to pat dry your pork chops before seasoning them to remove excess moisture.
• I always use organic pork chops, but the most important quality is the color. They should be reddish pink, not light pink. The darker the meat, the better the flavor.