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Golden brown Shake And Bake Pork Chops with crispy coating on a baking tray.

Crispy Homemade Shake and Bake Pork Chops

This recipe delivers incredibly crispy, golden-brown pork chops with a savory, slightly sweet homemade coating, far superior to any boxed mix. Using a simple three-step breading process and a hot oven, it's a foolproof, satisfying weeknight dinner that the whole family will love. The method ensures a shatteringly crisp crust that clings perfectly to juicy, tender meat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless pork chops, 1-inch thick
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 large eggs
  • 1 tablespoon water
  • 1 1/2 cups panko breadcrumbs or fine traditional breadcrumbs
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons paprika smoked or sweet
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons neutral oil like canola or vegetable

Equipment

  • Paper towels
  • 3 shallow dishes (for dredging)
  • Mixing bowls
  • Whisk
  • Baking sheet
  • Parchment paper
  • Wire rack
  • Instant-read thermometer
  • Pastry brush or cooking oil spray

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Set aside.
  2. Pat the pork chops completely dry with paper towels. This is crucial for a crispy coating.
  3. Set up a breading station with three shallow dishes. In the first dish, combine the flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In the second dish, whisk the eggs with 1 tablespoon of water. In the third dish, combine the panko breadcrumbs, brown sugar, paprika, garlic powder, onion powder, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix thoroughly.
  4. Dredge one pork chop in the seasoned flour, shaking off any excess. Then, dip it fully into the egg wash, allowing excess to drip off. Finally, place it in the breadcrumb mixture. Press firmly with your hands to pile and adhere a thick, even layer of crumbs onto the chop.
  5. Place the coated chop on the prepared wire rack. Repeat the process with the remaining pork chops.
  6. Let the coated chops rest on the rack for 5 minutes to allow the coating to set. Meanwhile, ensure the oven is fully preheated.
  7. Just before baking, lightly drizzle or spray the top of each chop with the neutral oil. This promotes deep, all-over browning.
  8. Bake for 15-20 minutes, or until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part of a chop registers 145°F (63°C). For extra crispness, you can broil for the final 1-2 minutes, watching carefully to prevent burning.
  9. Remove from the oven and let the pork chops rest for 3-5 minutes on the rack before serving. This allows the juices to redistribute.

Notes

For the crispiest result, do not skip the wire rack or the 5-minute rest for the coated chops. To ensure juicy meat, always use an instant-read thermometer and pull at 145°F. For extra flavor and juiciness, brine the chops for 30 minutes in a mixture of 4 cups water and 1/4 cup kosher salt before starting. Leftovers reheat best in a 350°F oven on a wire rack for about 10 minutes to maintain crunch; the microwave will soften the coating. Variations: For a Ranch style, add 1 tsp each dried dill and parsley to the crumbs. For a Cajun twist, add 1/4 tsp cayenne, 1/2 tsp thyme, and 1/4 tsp oregano. For a Parmesan crust, replace 1/4 cup of breadcrumbs with finely grated Parmesan cheese.