How to Make Shake and Bake Pork Chops

Shake and Bake is a seasoned breadcrumb coating mix that was first sold in a box to make crispy baked chicken or pork without frying. The idea is simple — dip the meat in a little moisture, shake it in the crumb mix, and bake until golden and crisp.

The store-bought version was a pantry staple for a lot of us growing up, but this homemade version takes it up a notch with fresher flavor and no added extras. It’s easy to make ahead and works on everything from pork chops to chicken tenders, drumsticks, and even veggies.

Yes! Mix all the dry ingredients and store in a jar or bag for up to 2 months in the pantry or 6 months in the freezer. Add oil just before using.

You can fry pork chops with this shake-and-bake mix, but it’s not quite the same as a traditional frying batter. Since the breadcrumb mixture is designed to crisp up in the oven with a little oil, it doesn’t hold up as well in deep oil — it can burn or fall off more easily.

If you still want to try it, here’s what to keep in mind:
– Use shallow pan-frying (in about ¼ inch of oil) rather than deep frying.
– Make sure the coating is well-pressed onto the pork chop.
– Fry over medium heat so the outside doesn’t burn before the inside cooks.
– Turn gently and cook until golden and the pork reaches 145°F.

But honestly? These chops were made to shine in the oven. You get all the crunch with way less mess — and that’s a win in my book.

Yes — especially if you use a baking rack and don’t overcrowd the pan. That airflow makes all the difference!

That’s such a common question — and the fix is usually simple! Here are the most likely reasons
Shake and Bake pork chops come out soggy and how to keep them crispy every time:

– No baking rack: If the chops sit directly on the pan, the bottom steams instead of crisps. Use a wire rack over your baking sheet to let the heat circulate.
– Too much moisture: If the pork isn’t patted dry before dipping, the coating can slip or get soggy. Give them a quick blot with paper towels first.
– Skipping the oil in the mix: The oil in the breadcrumb mix is what helps it brown and crisp in the oven. Without it, the coating can stay pale and soft.
– Overcrowding the pan: If the chops are too close together, they’ll steam instead of bake. Leave a little room between each one.

No, you shouldn’t cover pork chops when baking them with a Shake and Bake coating. Covering traps steam, which softens the breadcrumb coating and makes it soggy instead of crispy. Leaving them uncovered allows the heat to circulate and gives you that golden crunch we’re after.