Shake and Bake Pork Chops

By Dan Pelosi

Published Feb. 18, 2025

Shake and Bake Pork Chops
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(476)
Comments
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This homemade version of the nostalgic seasoned bread crumbs from the supermarket yields pork chops that cook up almost as easy and fast — and even juicier. The recipe also gives your spice cabinet a workout with a delicious blend of spices. Start by brushing a thin layer of mayonnaise on boneless pork chops to lock in moisture and add flavor. Then coat the chops in a heavily seasoned sweet and savory bread crumb mix and bake until perfectly crispy and moist. Served with applesauce on the side, these pork chops are perfect for quick weeknight dinners. In fact, the bread crumb mix can be made in large batches so it is always on hand.

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Ingredients

Yield:4 servings
  • ¾cup plain dried bread crumbs 
  • 1tablespoon paprika
  • 2teaspoons sugar
  • 2teaspoons kosher salt (such as Diamond Crystal)
  • 2teaspoons onion powder
  • 1teaspoon garlic powder 
  • 1teaspoon ground oregano (or dried oregano leaves, crushed)
  • 1teaspoon celery salt
  • 4boneless pork chops (about 2 pounds total), ¾- to 1-inch thick 
  • ¼cup mayonnaise
  • Applesauce, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

487 calories; 27 grams fat; 7 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 11 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 40 grams protein; 509 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees.

  2. Step 2

    To a reusable container or bag, add bread crumbs, paprika, sugar, salt, onion powder, garlic powder, oregano and celery salt. Stir or shake to combine.

  3. Step 3

    One by one, slather each pork chop with a layer of mayonnaise, then add to the breadcrumb container, shaking to evenly coat.

  4. Step 4

    Place the pork chops on a sheet pan and bake until the internal temperature reaches 140 degrees, 15 to 18 minutes. Let pork chops rest for 5 minutes, allowing the internal temperature to reach 145 degrees. Serve warm with applesauce.

Ratings

5 out of 5
476 user ratings
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Comments

Erik

Best to do on a rack over a sheet pan in order to avoid getting soggy, but a really solid rub and deliciously moist. Mess with the seasoning all you like - the foundational preparation is solid, easy, and reliable.

J Howard

I had high hopes for this since I remember how tasty and crunchy the shake n’ bake version was I had as a kid (or maybe I’m fooling myself). The pork can out fine, but the coating was soggy and very salty. Doubt I’ll make these again

Rachel

Could I swap gluten free panko for the breadcrumbs, or is there a better gf option?

catmoo

I grew up on homegrown pork (they even had names 🥹) and Shake ‘n Bake! Thank you for the memories. This is a perfect recipe. Don’t change a thing

Kiz

if you bake the chops on a rack as opposed to directly on the tin, they won't be soggy. Also, the coating won't burn if you lightly spray it with oil before baking. We're not big pork fans here but we enjoyed this.

Jenny R

So I did what most did, I used a rack for my pork chops and did not add the Celery Salt I added a shake only cause of the amount of salt. They were good I cooked them a bit more. I also tenderized the pork chops either my jacquard which was helpful. It’s not gonna be risky like frying but it’s tasty. Feel free to add other herbs and spices I did.

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