Shake and Bakish Style Pork Chops

Why bother with a packet mix when you can shake and bake at home anytime you want?

Many of us have at one time or another used that packet mix coating for chicken or pork. I know I have. But these days with watching my sodium and wary of what companies are putting into products I like to make my own spice rubs and coatings here in my kitchen.


That being said, I spotted two beautiful center cut pork chops, bone-in at the store on sale. The package cost just $3.84. How could I pass that up despite having had pork chops over the weekend? I could not. Dinner will be the chops and along side a fresh vegetable and some kind of starch.

The oil used in the recipe not only helps the crumbs adhere to the pork but it also helps in the browning process. That is why you do not need to turn the chops over during the cooking process.

• 2 - 1/2" thick pork chops
• 1 1/3 cup panko bread crumbs or plain regular bread crumb
• 1 tbsp. paprika
• 1 tbsp. granulated garlic or garlic powder
• 1-2 tbsp. oil (vegetable is fine)
• 1 tsp. salt (plus a little extra for the chops)
• 1 tsp. onion powder
• 1/2 tsp. black pepper (plus a little extra for the chops)

1. In your food processor combine the panko and all of the spices. Blitz until you have a fine crumb and the oil is fully incorporated and not a mass of clumps.
2. Wet the chops with water and then lightly sprinkle both sides with salt and pepper. Remember you need to season the meat itself.
3. Place the coating in a zip lock bag and shake until they are well coated. You could also use a dish and dredge them that way.
4. Bake on a foil lined baking tray at 425° for about 20-25 minutes for thinner chops, 25-30 minutes for thicker chops. They should be a wonderful golden brown and the internal temperature at 145°.