Shake and Bake Pork Chops

By Dan Pelosi

Published February 17, 2025

  • Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 2
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(1,148)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • ¾ cup plain dried bread crumbs 

  • 1 tablespoon paprika

  • 2 teaspoons sugar

  • 2 teaspoons kosher salt (such as Diamond Crystal)

  • 2 teaspoons onion powder

  • 1 teaspoon garlic powder 

  • 1 teaspoon ground oregano (or dried oregano leaves, crushed)

  • 1 teaspoon celery salt

  • 4 boneless pork chops (about 2 pounds total), ¾- to 1-inch thick 

  • ¼ cup mayonnaise

  • Applesauce, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 grams carbs; 114 milligrams cholesterol; 487 calories; 14 grams monounsaturated fat; 11 grams polyunsaturated fat; 7 grams saturated fat; 27 grams fat; 2 grams fiber; 509 milligrams sodium; 40 grams protein; 4 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,148 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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

Extreme Moderate

Was very good! We had 2 farm bred chops, mixed butter cracker crumbs and panko, limited quantities of the herbs/spices and I mixed duke’s mayo and Dijon mustard to coat to adhere the crumbs. Used a baking rack over parchment. I’d say 8 or 9 minutes each side. Also used a quick olive oil spray on each side to help crisp.

BAR

It's very important to watch the meat temperature. Pork is so easy to overcook. I checked the chops with an instant read thermometer, they were at 136º, so back in the oven they went for an additional couple minutes. Big mistake. They came out somewhat tough and a bit dry. The taste was amazing though. I did use less salt than called for as I'm very sensitive to it.

Alicia

Delicious! Easy! I highly recommend it. Do follow Erik’s advice and use a rack on your pan

Private comments are only visible to you.

Recipe Tags

or to save this recipe.