Shake and Bake Pork Chops

By Dan Pelosi

Published Feb. 17, 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(1,013)
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.

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Ratings

5 out of 5
1,013 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.

JDJD2004

I used the back of a spoon to spread the mayo on one side of all the chops. I put the coating on a plate, instead of a bag. Put the chops mayo side down in the coating, spread mayo on the uncoated side, then flipped them over. So easy.

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

Michelle

Use a rack for baking. Allspice instead oregano. Pull at 130 or so; allow to rest. Vonn loved.

Megan

flavor was on point, but i should have trusted my gut and cooked at 450°, maybe even with convection on. my pork chops came out super duper soggy, even though i cooked them on a rack. i tried to save it by broiling once i noticed they'd never brown, and the spots that did get crisp and golden were exceptional. would remake, for sure, with a closer eye on temps.

SMC

So good, made this mid week! It was fast, tasted great, and also is flexible; can be made on chicken thighs as well. It’s in my back pocket forever.

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