Description
This Homemade Shake and Bake Pork Chops recipe delivers a crispy, flavorful crust using a simple breadcrumb and spice mixture. Juicy center-cut boneless pork chops are brushed with honey Dijon mustard or oil for enhanced flavor and moisture retention, then baked to perfection on a hot cast iron skillet or sheet pan. The recipe is straightforward, quick, and yields a delightful crust that can be further crisped with a brief broil, making it a perfect weeknight dinner option.
Ingredients
Scale
Breadcrumb Coating
- 1 1/2 cups plain breadcrumbs (or panko for more crisp)
- 2 teaspoons seasoning salt (like Lawry’s)
- 2 teaspoons ground paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- Ground black pepper, to taste
Main Ingredients
- 4-6 center-cut boneless pork chops (about 1-inch thick; about 1.5 pounds total)
- 2 tablespoons honey Dijon mustard or vegetable oil
- 2 tablespoons butter
Optional Serving
- Lemon wedges
- Chopped parsley
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Place a dark sheet pan or cast iron skillet inside the oven to heat without lining it with foil or parchment paper. A hot pan ensures a crispier bottom crust on the pork chops.
- Prepare the Breadcrumb Mixture: In a large zip-top bag or container with a lid, combine the breadcrumbs, seasoning salt, paprika, onion powder, garlic powder, brown sugar, and ground black pepper. Mix well and set aside.
- Prepare the Pork Chops: Pat the pork chops dry with paper towels. Lightly pound them to even out thickness, but keep them thick enough to stay juicy. Brush each chop with honey Dijon mustard (for added flavor and adhesion) or vegetable oil if you prefer.
- Coat the Pork Chops: Place one pork chop at a time into the breadcrumb mixture bag. Shake well to coat evenly. For extra crunch, press the breadcrumbs firmly onto the surface of the chops using your hands instead of just shaking.
- Bake the Pork Chops: Carefully remove the hot pan from the oven. Melt 1 tablespoon of butter on the pan. Arrange the coated pork chops in a single layer on the pan. Bake for 15 to 30 minutes depending on chop thickness, starting to check at 15 minutes with a meat thermometer. The internal temperature should reach 145°F (63°C) to be fully cooked. If needed, add the second tablespoon of butter halfway through baking to keep the chops moist and the crust flavorful.
- Broil for Extra Crispiness: For a golden, crunchy crust on top, broil the pork chops for 30 to 60 seconds, watching very closely to prevent burning.
- Rest and Serve: Remove the pork chops from the oven and let them rest for 3 minutes to allow juices to redistribute. Serve optionally with lemon wedges and chopped parsley for a fresh touch.
Notes
- Using a hot pan is key to achieving a crispy bottom crust on the pork chops.
- You can substitute plain breadcrumbs with panko for an even crispier texture.
- Be careful not to pound the pork chops too thin to retain juiciness.
- Honey Dijon mustard not only adds flavor but helps the breadcrumbs adhere better.
- Use a meat thermometer to ensure pork chops are cooked safely but not overdone.
- Broiling is optional but recommended for a visually appealing, crispy top crust.
- Lemon wedges and parsley add a nice fresh garnish and brightness to the dish.
