Copy-Cat Shake and Bake Pork Chops
If you grew up with that wonderful Kraft Shake and Bake sending delicious smells through your childhood home like I did, I believe you will appreciate this recipe. Oven fried pork chops are juicy and tender with a blend of seasonings that make the mouth water.
I discovered a copy-cat recipe years ago in a church cookbook but at the time it didn’t catch my eye. I remembered it some time later when I went to the store for a box of Shake and Bake but they didn’t have it restocked after a big sale. Took me a bit to find the recipe again but now it is a staple recipe not only in my home but in my children’s homes, as well.
All in the Mix
The recipe for the mix is simple. Breadcrumbs, oil and seasonings. I use generic Italian bread crumbs from Hill Country Fare. Don’t be afraid of generic! If you experiment, the trial and error of trying the different generic brands will pay off in the end. This one is very close to the Progresso bread crumbs that I used to buy.
Mix the ingredients until there are no lumps. The oil will blend in fairly quickly. I did it in a bowl here but you can easily mix it in a large zip-lock baggie and shake the daylights out of the mix until its right. If you do this, squish it around a bit. Even breading needs a massage now and again.
Rinse the meat and shake off the excess water. This will be how the breadcrumb mixture will stick.
Now, if you use the baggie method, just place the chops in the bag one at a time and coat thoroughly. Remember to shake off any excess crumbs back into the baggie and watch for “bald spots” which are easily fixed by repeating the process.
Here I used the bowl method. I placed the chop on the crumbs and pressed down firmly. When I flipped it and repeated the process, I dusted the sides with the mix, as well.
If you want to try a more Louisiana style breading, add a half teaspoon of cayenne to the mix.
Spray your baking sheet with cooking spray. I prefer to line my baking pans and dishes first. Less work for me later. Lay the chops evenly and if there are any bald spots you can tend to those now.
It only takes 20 minutes in a 400 degree preheated oven and they turn out so juicy! Let them set about 5 minutes before serving so the juices settle in. Serve the pork chops with rice and a veggie for some down-home comfort food. You can find my recipe for Spanish rice here.
This is the same recipe I use to oven fry my chicken. The only difference is the the cooking times. For boneless chicken, its the same 20 minutes but for bone-in chicken it is 45 minutes. Still pretty simple if you ask me and it is so oh my gravy good!
Keep an eye out for my version of Shake and Bake BBQ chicken coming in a post very soon!
Copy-Cat Shake and Bake Pork Chops
- 3 cups Italian bread crumbs
- ¼ cup vegetable oil
- 2 tsp salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp black pepper
- ½ tsp chili powder
- ½ tsp parsley
- ½ tsp basil
- ½ tsp oregano
- Mix all ingredients in a medium sized bowl or in a large zip-lock baggie until there are no lumps.
- Transfer the mix into an airtight container for future use.
To bake pork chops:
- Preheat oven to 400°F and spray a baking sheet with cooking spray.
- Rinse pork chops and shake off excess water.
- Coat pork chops in the breading completely by either pressing the meat into the crumbs on both sides or shaking the baggie vigorously. Shake off excess crumbs.
- Lay the pork chops on the baking sheet and bake for 20 minutes.