Crispy oven baked pork chops will be a hit with the whole family!
Updated 1/9/2017: After some comments from readers who have made this recipe over the years, I decided that it was time to update this family favorite recipe. When I remade it, I decided to change a couple of things. In this updated recipe, I used little less salt, no flour, and to make sure that the bread crumbs get toasty and brown, I added some avocado oil to them before coating the pork chops. I like to use avocado oil because of its high smoke point. If you don’t have any handy, canola oil will work just fine.
My family devoured this recipe redux. And I’m pretty confident that my boys are going to be asking for these Crispy Baked Pork Chops just like I always asked my mom for Shake and Bake.
Shake and bake pork chops were always popular dinners when I was growing up. I loved the crispy, crunchy crust and tender pork chops. Along with the mac n’ cheese that my mom served with it it was always one of my favorite meals. Now that I’m grown and attempt to make everything on my own, I like to make these crispy baked pork chops but instead of shake n bake, I make my own breading with seasoning salt and panko.
Pork can be kind of tricky. I have had a lot of problems with it being a little dryer than I care for. For the longest time, whenever I would peruse the meat section and decide to pick up pork I would always go with the boneless pork chops. However, I have recently rediscovered bone in rib pork chops. I like them because they are super tender but cook up pretty quickly. I used bone in pork chops for these Crispy Baked Pork Chops and they worked wonderfully. The outside was crispy and the inside oh so tender.
capNovember 26, 2012 at 7:20 am
what if u don’t have a cooling rack can u just use a baking sheet r baking dish?
DesereeNovember 26, 2012 at 8:34 am
Cap- You can just bake them on a baking sheet. I would recommend turning them about halfway through so that both sides can get crispy. Enjoy!
ginaOctober 28, 2012 at 3:39 pm
Ok, let me start out by saying, I am not a novice cook, and have been in the kitchen for 36 years now..I followed your recipe to the letter, and it FLOPPED! Not a stove issue, not a procedural issue. I think it’s a recipe issue. The breading did not brown as yours showed in the pic. Just wanted you to know, that this recipe needs “tweeking”.
DesereeOctober 28, 2012 at 9:29 pm
Thank you for your feedback and I’m sorry you had issues with this recipe. I take all my pictures right before I eat the meal so you can see that the breading did work for me. However, maybe you could try turning on the broiler to crisp and brown them up a bit?
Gary McNeffApril 2, 2016 at 8:32 am
Couldn’t agree with you more – didn’t brown and tasted like I was eating pure salt (and my family actually LIKES the flavor of salt). Unfortunately, I didn’t read the comments first. Everyone absolutely hated it. IF I ever decide to try this again (BIG if), I’ll add a bit of oil (or melted butter) to the panko mixture for browning and cut WAY back on the salt.
Des @ Life's AmbrosiaApril 3, 2016 at 8:57 pm
So sorry to hear that this didn’t go over well with your family! :( I do like your idea to add a bit of oil or melted butter to the panko, that’s actually a technique that I have been doing recently. It really helps to get the browning. I posted this recipe 5 years ago, I guess it’s time to revamp it. Thank you for your input!
EdOctober 13, 2011 at 2:57 pm
Just had it for dinner. Super yummy. Thanx
DesereeJanuary 27, 2011 at 11:22 am
Hi Joany- for #4 allow the pork chops to rest on a plate. Regarding #5 place the pork chops on top of the cooling rack on the baking sheet. This helps air circulate around the meat when cooking so both sides can get crispy. Hope this helps!
JoanyJanuary 27, 2011 at 10:25 am
#4 in directions: are you allowing chops to rest on a plate, baking sheet or where? #5 doesn’t make sense. Why put a cooling rack on a baking sheet if you are placing chops on the sheet? Did you mean to place the chops on the baking rack? Please clarify.
Jenn's Food JourneyJanuary 11, 2011 at 5:06 am
Depending on the size and thickness of chops, is where my problem lies with dry pork chops. And I agree with you, the bone in seem to stay a bit more moist. Yours look so good…and I love that you baked them instead of frying them!!
StephenCJanuary 10, 2011 at 8:02 am
What does “seasoning salt” mean? If you have a moment to answer: firstname.lastname@example.org.
Also, brining the chops for a few hours (then severely reducing the addition of salt) will yield moister more tender chops. I too like bone-in.
Mr. WOctober 6, 2014 at 2:38 pm
What does “seasoning salt” mean????…….Really??
You might want to just go ahead and order a pizza.