HOMEMADE SHAKE AND BAKE PORK CHOPS RECIPES

Name: Shake and Bake Pork Chops Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 cups Bread crumbs; ¼ cup Vegetable Oil; 2 tsp table salt; 2 tsp paprika; 1 tsp celery salt; ¾ tsp black pepper; ¼ tsp Garlic Salt; ½ tsp garlic powder; ¼ tsp onion powder; 6 bone in, ½-inch thick pork chops

SHAKE AND BAKE PORK CHOPS RECIPE - RECIPES.NET

Shake and Bake Pork Chops Recipe - Recipes.net image

Add a flavorful crunch to your pork meat with this special and easy homemade Shake and Bake pork chops seasoning mix.

Provided by Dolores James

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 10

Ingredients

3 cups Bread crumbs
¼ cup Vegetable Oil
2 tsp table salt
2 tsp paprika
1 tsp celery salt
¾ tsp black pepper
¼ tsp Garlic Salt
½ tsp garlic powder
¼ tsp onion powder
6 bone in, ½-inch thick pork chops

Steps:

Preheat the oven to 425 degrees F.
In a large ziploc bag, add the breadcrumbs, oil, salt, paprika, celery salt, black pepper, garlic salt, garlic powder, and onion powder.
Close the bag and rub all the ingredients together until fully mixed.
Add one pork chop to the bag at a time and close with some air trapped inside.
Shake gently until covered.
Repeat with each piece of pork.
Place on a sheet pan and bake in the oven for 15 minutes then turn the pork chops over, and bake 10 more minutes.

Nutrition Facts : CarbohydrateContent 40.04g, CholesterolContent 137.31mg, FatContent 30.30g, FiberContent 2.87g, ProteinContent 48.67g, SaturatedFatContent 7.24g, ServingSize 6.00 , SodiumContent 614.39mg, SugarContent 0.00, UnsaturatedFatContent 14.35g

HOMEMADE SHAKE-&-BAKE PORK CHOPS WITH MUSTARD SAUCE RECI…

Homemade Shake-&-Bake Pork Chops with Mustard Sauce Reci… image

This recipe for breaded pork chops gives the meat a nice crunch. Serve with homemade mustard sauce and green beans.

Provided by Robby Melvin

Total Time 50 minutes

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

1?¼ cups panko (Japanese breadcrumbs)
3 tablespoons olive oil
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon onion powder
2?¼ teaspoons kosher salt, divided
1?? teaspoons freshly ground black pepper, divided
4 (1/2-inch-thick) bone-in pork loin chops
2 tablespoons butter
1 large shallot, minced
1 cup reduced-sodium chicken broth
¼ cup Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley

Steps:

Preheat oven to 425°. Stir together first 6 ingredients, 2 tsp. salt, and 1 tsp. pepper in a bowl. Transfer mixture to a 1-gal. zip-top plastic freezer bag.
Sprinkle pork chops on both sides with remaining 1/4 tsp. salt and 1/8 tsp. pepper. Place 2 chops in breadcrumb mixture, and shake to coat well. Place chops on a wire rack on a baking sheet. Repeat with remaining chops.
Bake at 425° for 15 minutes; turn chops over, and bake 10 more minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 5 minutes.
Melt butter in a medium skillet over medium heat. Add shallot, and sauté 3 minutes or until softened. Increase heat to medium-high; add broth, and bring to a boil. Boil 1 minute. Stir in mustard, cream, and lemon juice, and cook, stirring occasionally, 2 to 3 minutes or until sauce is slightly thickened. Stir in chopped parsley. Serve immediately with pork chops.

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