Sheet Pan Shake and Bake Pork Chops
These pork chops bring that classic shake and bake crunch without the boxed mix. The coating comes together in minutes, then the oven handles the rest.
Servings: 4
Equipment
- Baking Sheet Large
- Wire Rack for Sheet Pan Optional
- Sharp Knife Optional
- Cutting Board Optional
Ingredients
- 4 pork chops bone-in, ½ to 1 inch thick
- 1 Tablespoon olive oil
- 2 Cups Panko breadcrumbs Italian-seasoned
- 2 Teaspoons salt
- 1 Teaspoon ground paprika
- 1 Teaspoon celery salt
- 1 Teaspoon garlic powder
- ½ Teaspoon black pepper freshly ground
- 1 Teaspoon onion powder
Optional Garnish
- parsley freshly chopped
Instructions
- Preheat oven to 425°F.
Prepare the Sheet Pan
- Line a large sheet pan with parchment paper or spray it with nonstick cooking spray.
- Alternatively, put a wire rack on the sheet pan and lightly grease that instead.
Prepare the Pork Chops
- Pat pork chops dry with a paper towel.
- Rub olive oil on both sides of pork chops and set aside on a plate.
- Add breadcrumbs, salt, paprika, celery salt, garlic powder, black pepper, and onion powder to a large Ziploc bag.
- Add one pork chop at a time to the bag and close with some air trapped inside.
- Shake until pork chop is completely coated.
- Remove each pork chop to prepared sheet pan (or rack).
Bake the Coated Pork Chops
- Bake for 20 to 25 minutes, or until pork chops reach an internal temperature of 145°F, using an instant-read meat thermometer to check.
- Chop your fresh parsley if using, sprinkle it on top and serve immediately.
Notes
Dry matters: Patting the pork dry is the difference between crisp and soggy coating.
Press to stick: After shaking, press the crumbs onto the chops lightly to help them adhere.
Use a rack: A wire rack on the sheet pan helps air circulate for extra crunch.
Don’t overcook: Pull the chops at 145°F, then rest for a few minutes.
Thickness changes timing: Thicker chops take longer, so rely on temperature not the clock.
Press to stick: After shaking, press the crumbs onto the chops lightly to help them adhere.
Use a rack: A wire rack on the sheet pan helps air circulate for extra crunch.
Don’t overcook: Pull the chops at 145°F, then rest for a few minutes.
Thickness changes timing: Thicker chops take longer, so rely on temperature not the clock.
Nutrition
Calories: 363kcal | Carbohydrates: 23g | Protein: 33g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 2029mg | Potassium: 588mg | Fiber: 2g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 2mg
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