Man I love a bone-in pork chop! They are thick, juicy and scrumptious! Are you old enough to remember the commercials for Shake and Bake coating mix for chicken and pork? Here it is…
The commercial might be comical now (especially those “southern accents!”), but it’s true – this coating is easier and better than frying!
I Recently found a lovely package of pork chops on sale at Kroger and brought them home, not knowing how I would prepare them. Then remembering those crispy oven-baked pork chops from my childhood, I Googled “Homemade Shake and Bake Pork chops” and found that Southern Living had a great recipe!!
Look at this pork chop with its delicious coating that was BAKED!
Homemade Shake and Bake Pork Chops
- 1 1/4 cups panko (Japanese breadcrumbs)
- 3 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 1/4 teaspoons kosher salt, divided
- 1 1/8 teaspoons freshly ground black pepper, divided
- 4 (1/2-inch-thick) bone-in pork loin chops
Preheat oven to 425°. Stir together first 6 ingredients, 2 tsp. salt, and 1 tsp. pepper in a bowl. Transfer mixture to a 1-gal. zip-top plastic freezer bag.
Sprinkle pork chops on both sides with remaining 1/4 tsp. salt and 1/8 tsp. pepper. Place 2 chops in breadcrumb mixture, and shake to coat well. Place chops on a wire rack on a baking sheet. Repeat with remaining chops.
Bake at 425° for 15 minutes; turn chops over, and bake 10 more minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 5 minutes.
Southern Living added a Mustard Sauce. I tried it and it was delicious!! Here’s the recipe for that:
- 2 tablespoons butter
- 1 large shallot, minced
- 1 cup reduced-sodium chicken broth
- 1/4 cup Dijon mustard
- 2 tablespoons heavy cream
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh flat-leaf parsley
Melt butter in a medium skillet over medium heat. Add shallot, and sauté 3 minutes or until softened. Increase heat to medium-high; add broth, and bring to a boil. Boil 1 minute. Stir in mustard, cream, and lemon juice, and cook, stirring occasionally, 2 to 3 minutes or until sauce is slightly thickened. Stir in chopped parsley. Serve immediately with pork chops.
Now, aren’t you hungry for a crunchy, savory pork chop? i SERIOUSLY could eat this every week, and that’s coming from a girl who likes variety in her menu! I hope you’ll find someone to give you some help (spoken with a southern drawl!) and try this recipe!