Shake and Bake Pork Chops
Published February 17, 2025
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (4 servings)
21 grams carbs; 114 milligrams cholesterol; 487 calories; 14 grams monosaturated 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
- Step 1
Heat oven to 400 degrees.
- 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.
- Step 3
One by one, slather each pork chop with a layer of mayonnaise, then add to the breadcrumb container, shaking to evenly coat.
- 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
Comments
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.
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.
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
Delicious! Easy! I highly recommend it. Do follow Erik’s advice and use a rack on your pan
Only had smoked paprika in the house, and the flavor was a little reminiscent of BBQ potato chips! Will definitely riff on the seasonings next time. Overall, the chops were crispy and juicy cooked on a stoneware sheet pan, and they earned a thumbs up "if you don't use paprika next time!" lol
I used panko, cut the salt in half, skipped the celery salt (didn’t have it), flipped the chops halfway through cooking and they were delicious. Crispy on the outside, juicy on the inside and nicely seasoned.