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 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(1,048)
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 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

  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
1,048 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

MSL

I’ve made this twice. The first time, I cooked it directly on a sheet pan and found it just okay. The second time, I took another commenter’s suggestion to bake on a rack to avoid sogginess, and also used the suggestion to put the breadcrumb mixture on a plate, and press the mayo-coated chop into the crumbs. These two minor adjustments combined made a big difference. Crispy, juicy, perfect chops. I made the breadcrumb mixture ahead of time, and with that minimal prep, the meal-day prep and baking time was less than 30 minutes total. Easy, tasty weeknight family dinner. Is it the most transcendent eating experience ever? No. Is it simple and un-fussy and darn good for the minimal effort. You bet.

Vicki

Pork was perfectly done after 15 minutes, making this process a good choice for just about any spice mix. I agree with other reviewers about too much salt (and I didn't even use celery salt, but celery seeds instead). Next time, I'll try 1/2 the salt. Otherwise, a good and simple preparation. Will make again.

Jeremy

Panko is a great fix for a soggy breading.

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