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.

Shake and Bake Pork Chops | Shake and Bake Pork Chops

Name: Shake and Bake Pork Chops
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
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)

Description

This Shake and Bake Pork Chops recipe features an effortless way to achieve flavorful, crispy pork chops without frying — all in 25 minutes. Perfect for a weeknight dinner, this recipe is a family favorite that is extra easy to make and a great choice for beginner cooks or anyone who just wants to get a good meal on the table fast.

Ingredients

4 pork chops (bone-in or boneless, about 1/2 inch thick)
Mayonnaise (enough to coat pork chops with thin layer; about 1/4 cup)
2/3 cup panko bread crumbs
2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon Italian seasoning
1/8 teaspoon cayenne pepper (optional)

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Instructions

Preheat Oven: Preheat oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper, then set aside.
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.
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).
Rest and Serve: Remove pork chops from oven and allow them to rest for a few minutes, then serve.

Recipe Notes:

Refrigerator Storage: Store pork chops in the refrigerator in an airtight container for up to 3 days.

Freezer Storage: Wrap each chop in plastic wrap, place them in a freezer bag, and freeze for 2 months. Thaw overnight in the fridge.

Reheating Instructions: Reheat in the oven or air fryer at 350 degrees F (176 degrees C) to keep them crispy. 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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