Love Shake ‘N’ Bake? You can make this easy homemade Shake and Bake Pork Chops with ingredients you already have in your pantry.
It’s so easy to make homemade Shake ‘N’ Bake from scratch with this copycat recipe. If you have pork chops or chicken on hand, and some dried breadcrumbs you already have almost everything you need to make homemade Shake ‘N’ Bake.
Table of Contents
Why Make Homemade Shake and Bake for Pork Chops?
Controlling preservatives and artificial ingredients is important to so many people. Why not easily knock out extra ingredients that you don’t need to prepare your dinner for your family? You can also add more or less of your favorite herbs and spices to your favorite pork chops.
You may want to control the amount of salt in your food and making a homemade mix is a perfect way to do this. You can make delicious homemade Shake and Bake at home.
Preparing copycat Shake ‘N’ Bake
When preparing the homemade breading, I find the largest difference between breadcrumbs from a can, and the mix from Shake ‘N’ Bake is that the packaged mix has finer ground breadcrumbs. If you want a more exact mix, I suggest you mix the breading in a food processor to emulate the packaged mix.
But mixing everything in a bowl will work just fine. You may even want to make breadcrumbs by hand before preparing this recipe.
What type of pork chops can you use?
You can use a variety of different type of pork chops for this recipe. I personally like to grab a variety pack of bone-in pork chops. They are less expensive than bone-in pork chops and some people feel like bone-in pork chops taste even better. You can use:
- Shoulder chops
- Rib chops
- Loin chops
- Sirloin chops
- Boneless chops
How do you make shake and bake pork chops not soggy
Oven-fried pork chops need to be cooked at a higher temperature, 425 degrees is recommended. I like to use pork chops that are bone-in for better flavor, but pork loin chops will also work just fine. I like to use chops that are about 3/8-inch, if your pork chops are thicker, or thinner, you will need to adjust the time.
It is important if the chops are thicker, that you reduce the temperature to around 400 and cook for 5 to 10 minutes longer. It is important to check and make sure pork is cooked to 145-155 degrees. Be sure to let the meat rest for a few minutes before serving. This way the juices will redistribute, and you will have juicy pork chops everyone will love!
Ingredients for Homemade Shake and Bake Pork Chops
It’s very easy to make your own homemade Shake and Bake, save money, and use ingredients you already have on hand. You will need:
- Bread crumbs
- Salt
- Ground black pepper
- Paprika
- Celery salt
- Onion powder
- Garlic powder
- Pork chops
- Vegetable oil
How to Make Shake n Bake Pork Chops
- Place plain bread crumbs, salt, black pepper, paprika, celery salt, onion powder, and garlic powder in a gallon-sized zip-top bag. Seal the bag and shake gently to mix all ingredients.
- Place vegetable oil on a baking sheet and spread out in a thin layer.
- Place one pork chop at a time into the bag, seal the bag, and shake.
- Place the coated pork chop onto the oiled baking sheet. Repeat with remaining pork chops.
- If desired, if there is mix still left over, you can gently sprinkle it onto the breaded pork chops, and pat the seasoned mix into the pork chop. Discard seasoning mix after use. Be sure to place these delicious pork chops in a single layer onto the baking sheet.
- Bake at 425 degrees for 15 minutes then flip over the pork chop and cook for 10 minutes.
Frequently asked questions
Breadcrumbs need some sort of glue to help stick to the meat. In this recipe, we used oil, but other recipes may suggest milk or even an egg wash.
Pork is bred to be leaner, so you need not overcook the pork chop, and you may want to use a thicker pork chop to make sure it isn’t dry. Some people also like to brine their pork chops to make sure they are juicy. You can make a simple brine using 4 cups of water, and 1/4 cup sugar, and 1/4 cup salt. Simply soak the pork chops for a couple of hours in the brine before using.
Shake and Bake does use breadcrumbs, but it also has extra seasonings. The extra seasonings makes this so delicious!
Yes, you can make the seasoned breadcrumb mixture ahead of time. Store the mix in an airtight container for up to two weeks before preparing the recipe.
Love pork chops? Check out these great recipes
Best Copycat Product Recipes
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Be sure to take a look at more of my delicious and easy pork recipes along with famous copycat recipes.
Homemade Shake and Bake Pork Chops
Ingredients
- 3 cups breadcrumbs
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon celery salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 cup vegetable oil
- 1 1/2 pounds pork chops
Instructions
- Preheat the oven to 425°F.
- In a gallon-sized zip-top bag, combine the breadcrumbs, salt, black pepper, paprika, celery salt, onion powder, and garlic powder. Seal the bag and shake gently to mix.
- Place the vegetable oil on a baking sheet and spread it out into a thin layer.
- Place one pork chop at a time into the zip-top bag, seal the bag, and shake. Place the coated pork chop onto the oiled baking sheet. Repeat with remaining pork chops. Discard the seasoning mix after use.
- Bake the pork chops for 15 minutes on one side. Then flip the pork chops and bake for 10 minutes on the second side.
Debbie
How do I prevent this from Sticking? I put enough oil on and Istill lose the bottom breading to the sheet pan. I even use non stick tin foil.
Stephanie Manley
I would pat the meat dry first. Then I would bread this, place it on a wire rack, and let the breading setup for 5 to 10 minutes before I would start to cook it.
catherinecopykat
If you look at the pork shake ‘n bake ingredient label, it is made with corn flakes (milled and flaked corn) and NOT bread crumbs so this isn’t a true copycat. This is more of an oven-fried pork chops recipe. Possibly good, but corn flakes are very flavorful and give it more of a “crunch.”
Carroll
I’m looking at the ingredient label for pork shake n bake. It does NOT have “milled and flaked corn” on the ingredient list. However, the first ingredient is enriched wheat flour.
Tee
These are DELICIOUS! I love the additional spices added. The original poke shake and bake for pork chops was always missing something imo. Thank you for taking the time to recreate this recipe.
Linda
How thick are your pork chops and how done (temperature) are they with your stated cook time?
Sheila
When I made the copycat shake n bake pork chop recipe, there is a lot of the bread crumb mixture left over. Can I keep it in the shaker bag and reuse it the next day ?
Stephanie
I would not, I would toss it.
Wes
exactly…never reuse this stuff
Linda
Just divide the recipe. I find it to be way too much when I am only making a few chops.
Joanne
If I have some of the mixture left over I put it in the freezer. Also just use what you think will cover the amount of pork chops you want to bake. I only do two at a time so I use just enough to cover two.
Debra Cronenwett
I ran into several issues with the recipe. My pork chops were 3/4″ thick rather than 3/8, so I only heated the oven to 400 degrees. However, after cooking the chops for 15 minutes, turning them over, and cooking them for another 10 minutes, they were 160 degrees, i.e. a bit overcooked. The other issue is with the quantity of breading. I made 1/2 the recipe because I was only cooking two chops. It looked like a vast amount, so rather than putting it all in a bag to shake the chops, I took out only what I needed and put the uncontaminated leftovers in the freezer for another time. I would estimate that I have enough left for at least 4, maybe 6 chops. It was tasty, but I felt that it needed a bit more spice, especially salt, so would add more of everything next time I make it. I don’t really remember the taste of Shake ‘n Bake for pork, but I think just putting Lawry’s seasoned salt and bread crumbs on the chops would be good, and a lot easier.
Mary
These were very flavorful and so easy to make.
Maria B Rugolo
What a delicious recipe! I especially appreciate the recipe calculator to tailor the amount. I also appreciate the suggested side dishes! So appreciate this site!
Stephanie Manley
I am so glad everything worked out for you!
Diana
I have Never tasted garlic in Pork Shake n bake, I am allergic to garlic, I would know. I also do taste sage just like my Mom’s sage dressing with turkey. That’s why I love the pork shake n bake. Not quite a copycat. Maybe better to put Stove Top stuffing for Turkey in the food processor for the pork chops.
Stephanie
Great idea.
Jesse Brown
Can we please stop with the “I’m allergic” to this, that and the other? I get some people don’t like garlic and onions but the actual documented cases of a garlic allergy are statistically non-significant. You do an insane dis-service to people with true food allergies by claiming something you dislike is something you are allergic to. We have gone from first world problems to first world Karens and it is just so sad.
Carroll
No Jessie what “is just so sad” is that you feel that since garlic allergies are “statistically non-significant” that means no on has the allergy. Yes, it is statistically insignificant but that doesn’t mean that no on has this allergy it simply means that very few people, as a percentage of the population, have it. You are the person doing an insane disservice to people with true food allergies by deciding that this person doesn’t have one because they are non-significant and then name calling on top of that. GET A LIFE!
George
These made moist pork chops!
Mickey
Could you please post a recipe for Oven Fry …..it is much tastier than Shake and Bake. Oven Fry. Thank you! Mickey C.
Stephanie
I will have to work on it. I agree I used to love the cornflake Oven fry.
Becky Turner
Another note to make your own is cost!
Stephanie
Great point!