Serve the pork chops alongside Baked Sliced Zucchini or Buttery Whole Roasted Cauliflower for a complete meal.
Reader Love
Absolutely delicious! A new family favorite!
The secret behind this shake and bake pork chops recipe lies in the coating. Instead of traditional breading or batter, these pork chops are coated with a thin layer of mayonnaise before being shaken in a storage baggie in a homemade seasoned breadcrumb mixture.
This technique ensures that each pork chop is juicy on the inside and perfectly crisp on the outside. The mayonnaise helps keep the pork chops moist and acts as a binder for the breadcrumbs and spices, giving them that delicious crust.
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💛 Why you’ll love this recipe
- Quick and easy to prepare — comes together in 25 minutes with only 5 minutes of prep.
- Can be made with either bone-in or boneless pork chops.
- No frying required — includes baking and air fryer instructions.
- Easily customizable with your favorite spices or herbs.
➡️ Ingredients
⏲ How to make shake and bake pork chops
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Preheat: To bake, preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper, then set that aside. To cook in an air fryer, preheat the air fryer to 400 degrees F (204 degrees C) and lightly grease the basket or tray.
- Prepare Homemade Shake and Bake Coating: Add the bread crumbs and the seasonings to a large resealable storage bag. Seal the bag and rotate it around until the seasonings are mixed together.
- Apply Mayo: Using the back of a spoon, coat each of the pork chops with a thin layer of mayo.
- Coat Pork Chops: Transfer each of the mayo-coated pork chops to the bag of breadcrumb mixture. Seal the bag, then rotate and shake it thoroughly to coat each pork chop in the seasoning mixture.
Recipe Tip
Use a Wire Rack for Extra Crispiness: Instead of placing the pork chops directly on the baking sheet, you can use a wire rack set over the pan. This allows air to circulate around the chops, preventing the bottoms from getting soggy and ensuring even crisping.
- Oven Bake: Transfer the breaded pork chops to the prepared baking sheet. Optionally, if there is any leftover seasoning, you can spoon it atop pork chops and gently press in so it sticks. Bake for about 15-25 minutes, or until pork chops are fully cooked to 145 degrees F (63 degrees C) and the coating is crisp and golden (bone-in will take longer to cook than boneless). Air Fry: Arrange the coated pork chops in a single layer, leaving space between them for airflow. Air fry for 10-15 minutes, flipping halfway through, until the internal temperature reaches 145 degrees F (63 degrees C). Let the pork chops rest for a few minutes before serving. If cooking them in batches, keep the first batch warm in a low oven until you’re ready to serve.
- Rest and Serve: Remove the cooked pork chops from the oven and allow them to rest for a few minutes, then serve.
👉 Ingredient substitution suggestions
- Mayonnaise: Greek yogurt or sour cream will work. Alternatively, try mustard or a lightly beaten egg.
- Bread Crumbs: Regular bread crumbs (plain or seasoned) can be used. For a gluten-free option, substitute gluten-free breadcrumbs or crushed gluten-free cereal.
- Paprika: Smoked paprika can be used instead of regular paprika.
- Italian seasoning: Mix your own blend of dried herbs like dried basil, dried oregano, and dried rosemary.
✨ Variations
- Herb Crusted: Add finely chopped fresh herbs like rosemary, thyme, and parsley to the breadcrumb mixture for an aromatic twist.
- Parmesan Cheese: Add grated Parmesan cheese into the breadcrumb coating mixture for a cheesy, crispy crust.
- Spicy: Increase the heat by adding more ground cayenne pepper and/or adding chili powder to the breadcrumb mix.
- Citrus: Add a little lemon zest to the breadcrumb mixture for a citrusy flavor that complements the pork nicely.
- Sweet and Spicy: Add a small amount of brown sugar and additional ground cayenne pepper to the mix for a sweet and spicy flavor profile.
〰️ How to serve
- Vegetables — Roasted cauliflower, baked sliced zucchini, or jicama fries.
- Salad — Dill cucumber onion salad, zesty arugula salad, burrata caprese, or lemon kale salad.
- Grains — Cilantro lime brown rice, spinach orzo, shrimp and chicken fried rice, creamy polenta, couscous, or plain rice.
- Sides — Parmesan crusted potatoes, cheddar and chive mashed potatoes, or cauliflower risotto with mushrooms.
- Bread — Honey butter skillet cornbread, cheesy garlic pull apart bread, or Jiffy corn casserole.
💬 FAQs
Can I make this recipe ahead of time?
Yes, coat the pork chops as instructed and place them on the baking sheet. Instead of baking, cover them with plastic wrap and refrigerate for up to 24 hours. Just make sure to let them sit at room temperature for about 15-20 minutes before baking, so they cook evenly.
Can I cook these pork chops in an air fryer?
Yes, they can be cooked in an air fryer. Cook them at 400 degrees F (204 degrees C) for about 10-15 minutes, flipping halfway through, or until they reach an internal temperature of 145 degrees F (63 degrees C).
How do you store and reheat leftovers?
Store pork chops in the refrigerator in an airtight container for up to 3 days. For longer storage, wrap each pork chop individually in plastic wrap, then place them in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. To maintain the crispiness, reheat leftovers in the oven or an air fryer at 350 degrees F (175 degrees C) until warmed through. Or, for a quicker option, you can microwave them. Place the pork chops on a microwave-safe plate and cover them with a damp paper towel (this helps to keep the meat moist). Microwave on medium power for 30-90 seconds, checking halfway to see if it’s heated through.
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Shake and Bake Pork Chops
Ingredients
- 4 pork chops, bone-in or boneless, about ½ inch thick
- Mayonnaise, enough to coat pork chops with thin layer; about ¼ cup
- ⅔ cup panko bread crumbs
- 2 teaspoons paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon Italian seasoning
- ⅛ teaspoon cayenne pepper, optional
Instructions
- Preheat Oven: Preheat oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper, then set aside.Preheat Air Fryer: Preheat air fryer to 400 degrees F (204 degrees C) and lightly grease the basket or tray.
- Prepare Coating: Add bread crumbs, paprika, garlic powder, onion powder, salt, pepper, dried thyme, Italian seasoning, and cayenne pepper (if using) to a large resealable storage bag. Seal bag and rotate around until seasonings are mixed together.
- Apply Mayo: Using the back of a spoon, coat each pork chop with a thin layer of mayo.
- Coat Pork Chops: Transfer each mayo-coated pork chop to bag of breadcrumb mixture. Seal bag, then rotate and shake thoroughly to coat each pork chop in seasoning mixture.
- Oven Bake: Transfer coated pork chops to prepared baking sheet. Optionally, if there is any leftover seasoning, you can spoon it atop pork chops and gently press in so it sticks. Bake for about 15-25 minutes, or until pork chops are fully cooked to 145 degrees F (63 degrees C) and the coating is crisp and golden (bone-in will take longer to cook than boneless).Air Fry: Arrange coated pork chops in a single layer, leaving space between them for airflow. Air fry for 10-15 minutes, flipping halfway through, until internal temperature reaches 145 degrees F (63 degrees C). Let rest for a few minutes before serving. If cooking in batches, keep first batch warm in a low oven until ready to serve.
- Rest and Serve: Remove pork chops from oven and allow them to rest for a few minutes, then serve.
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