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(1,245)
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

  • 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.

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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
1,245 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

Dave in Montana

I thought this was really good. Quick and very easy. Flavor definitely took me back to the Shake-n-Bake pork chops my grandma used to make back in the day. I made a couple tweaks based on other comments: Instead of spreading the chops with mayo, I whisked and egg into the mayonnaise along with some water to make it more liquid and then easily dredged the chops before rolling them around in the breadcrumb mix. I had preheated the sheet pan and the coating held up just fine. Will make again.

Arglebarglor

I wanted to like this, I really did. Tried as written with pork loin chops, did it on a rack. Not great, breading was gloopy and the pork was under seasoned. Tried same flavors with panko with chicken thighs, used less mayo, and cooked on a hot pan and turned it halfway through. Still gloopy and bland. Eh.

Lynne

For the folks who - like me - don't eat mayo ever, I generally use sour cream in place of it. For this recipe I think I will use a combination of sour cream with a dollop of dijon mustard.

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