Shake and Bake Pork Chops - Recipe

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SHAKE AND BAKE PORK CHOPS

I'm not sure where I got this recipe, but the coating is so flavorful and delicious, and surpasses any boxed version! The chops come out golden brown and crispy, likely due to the addition of olive oil to the seasoned breadcrumbs (which also assists in getting the crumbs to adhere) and baking them on the lowest rack of the oven. They're a real favorite here!

4 (1/2-inch) thick pork chops, bone-in
1 cup plain breadcrumbs
1-1/2 tsp. sea salt, or to taste
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. sugar
1/2 tsp. pepper
3 tbsp. olive oil
1 gallon-size food storage bag (for mixing crumbs and seasonings, and coating chops)

Set oven rack on the lowest bottom portion of your oven. This will give you a nice brown crust. Preheat oven to 425°F.

Line a sheet pan with parchment paper or aluminum foil sprayed with cooking spray, and set aside.

Place breadcrumbs, salt, garlic and onion powders, paprika, sugar, and pepper into the plastic bag and combine well. Add the olive oil and combine by squeezing the bag until all the crumbs are coated.

Place 2 chops in the breadcrumb mixture and shake to coat well. Press the coating onto the pork chops to get good coverage before removing.

Place chops onto your lined baking sheet. Repeat with remaining chops.

Bake at 425°F for 10-12 minutes on the lowest rack you set in the oven. Turn pork chops over, and bake for an additional 10-12 minutes, or until the pork is completely cooked through with an internal temperature of 140°F.

Makes enough mix to coat 4-5 pork chops.

NOTES:

• Normally, I prefer using Panko crumbs, but recommend regular breadcrumbs for this recipe, as they provide a more even and browned coating.
• Try using this yummy Shake and Bake mix on boneless pork chops, chicken, or on beef cubed steaks or round steak for "Country Fried Steak"!

Submitted by: Carol

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