Seriously fast and easy Shake and Bake Boneless Pork Chops are on the table in less than 20 minutes and are tender and full of flavor.
Best Baked Boneless Pork Chops
I have to admit, pork chops can be very disappointing. But it's not the pork's fault! Usually, people overcook pork because they are afraid.
This Shake and Bake Boneless Pork Chops recipe is here to make you successful. I'm here to encourage you to be brave! But not to be discouraged.
We can do better if we know better and I'm here to help.
Let's start with increasing our understanding of pork and then add a basic digital thermometer. These things will make sure we are safe and still have a tender, tasty chop.
Then serve these juicy pork chops with some fantastic sides like Twice Baked Mashed Potatoes, Roasted Romaine Lettuce Salad, and a delicious loaf of Potato Flake Sourdough Bread.
Juicy Pork Requires Know How
Pork is much leaner than in the past. Which makes it a healthy choice for some, but can make it harder to have a tender, juicy chop on your plate.
FAQ
1. Buy thicker chops--they take a little more time to cook, but give you a bit of a buffer. I like chops that are at least ½ inch thick.
2. Use that meat thermometer! I like one that has a probe you can insert in the pork chop while it bakes.
3. Brine your pork chops if you have time.
4. Do NOT overcook pork chops.
Brine is a solution of salt and water that works through that high school science thing called osmosis.
(Mrs. Whitlock would be proud of me for using my Pleasant Hope HS Biology class knowledge here.)
Salt and moisture are drawn into the meat making your chops juicy and more flavorful.
To brine your pork chops, add them to a gallon-sized freezer zip-top bag.
Add 2 tablespoons salt and a quart of water to your baggie. Put your chops in the brine, place them in the fridge, and wait for 6-24 hours.
If your chops are thinner 6 hours in the brine should do. If they are thicker you can let them sit for up to 24 hours.
No need to rinse the brine solution away. Just pull them out of the brine solution, pat them dry and proceed with breading the chops.
Bake pork chops at 425°. The temperature ensures that the breading stays crispy.
But it also means the chops cook quickly, so keep an eye on that meat thermometer.
My chops are about ½ inch thick and took 12 minutes to get to 143 degrees internally.
Ingredients for Boneless Shake 'n Bake Pork Chops
You sure can buy the boxed mix, but there's no need. Just a few pantry ingredients and your chops will be in the oven and on the way to delicous.
- Bread Crumbs - Any kind you have will do. I made my own because I had some bread that needed to be used up. Easy enough to do! Cube the bread, toss in some olive oil, season with garlic salt if desired, and bake at 400 until crispy. Or heck, leave the bread on the countertop on a cooling rack and it will be ready to make crumbs with by morning.
- Seasonings - I used: Lawry's Seasoning Salt, black pepper, smoked paprika, celery salt, onion powder, and garlic powder.
- Oil - canola is my go-to oil for this recipe. It's neutral flavor and high smoke point make it perfect.
- Boneless Pork Chops - I don't like the flavor bone imparts in my pork chop so, I prefer boneless butterfly pork chops.
How to make juicy Shake and Bake Boneless Pork Chops
- Brine pork chops as described above, if time allows.
- Preheat oven to 425.
- Pour oil on baking sheet and spread to cover cooking area of pan.
- Put all breading ingredients into a zip top gallon sized baggie. Mix well.
- Pat pork chops dry with a paper towel to encourage the delicious breading to stick.
- Drop one pork chop at a time into the breading. Shake well. When well coated remove the pork chop and place on the oiled baking pan.
- Repeat until all chops are breaded.
- Insert the meat thermometer into a pork chop, ensuring it is inserted properly. Set the thermometer timer to 142 degrees (if a feature of your thermometer). My chops took 12 minutes.
- Remove the pork chops from the oven as soon as the temperature reaches 142. Allow the chops to rest and come to a 145-degree internal temperature. Approximately 5 minutes.
Substitutions and Variations
Air Fry Shake and Bake Boneless Pork Chops - Two chops will fit in my Air Fryer without overlapping. So to make this recipe in your Air Fryer you may need to adjust the number of servings.
Bone-In Pork Chops- you can certainly use bone-in chops in this recipe. Bone-in chops typically take a bit longer to cook.
Alternative Seasoning - this recipe is a good jumping-off point for a great pork chop. However, adjust the seasonings to your liking. Add herbs if you wish.
Spicy Bone-In Pork Chops - If you like a little spice in your pork chop, add some cayenne pepper or crushed pepper flakes to the breading mixture.
Shake n Bake Boneless Chicken - try the breading mixture with boneless chicken breast or thighs for some variety.
Pork Recipes
Use your new pork cooking confidence to try one of our other pork recipes.
Storing Shake and Bake Boneless Pork Chops
Place leftover Shake and Bake Boneless Pork Chops in a covered container in the refrigerator for up to 3-5 days.
Reheat them in the air fryer, oven or microwave. Be cautious not to overcook them when reheating.
Something Else to Try
What to Serve with Pork Chops
Throw some Red Potatoes in the Air Fryer and some Jalapeno Creamed Corn on the stove. Dinner will be ready in less than 30 minutes!
If you're like me an no meal is complete with a little sweet treat... use that preheated oven to make a Sweet Potato Dump Cake to round out your meal. Plus I love sweet potatoes with pork. They just make good friends.
Did You Try This Recipe? ❤️
Lastly, if you made Shake and Bake Boneless Pork Chops following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
Shake and Bake Boneless Pork Chops
Ingredients
Method
- Preheat oven to 425.
- Pour oil on baking sheet and spread to cover cooking area of pan.
- Put all breading ingredients into a zip top gallon sized baggie. Mix well.
- Pat pork chops dry with a paper towel to encourage the delicious breading to stick.
- Drop one pork chop at a time into the breading. Shake well. When well coated remove the pork chop and place on the oiled baking pan.
- Repeat until all chops are breaded.
- Insert the meat thermometer into a pork chop, ensuring it is inserted properly. Set the thermometer timer to 142 degrees (if a feature of your thermometer). My chops took 12 minutes.
- Remove the pork chops from the oven as soon as the temperature reaches 142. Allow the chops to rest and come to a 145-degree internal temperature. Approximately 5 minutes.
Trish says
So yummy! It's very easy to make gluten free using gf bread crumbs; which I could never do with the Shake and Bake on the market shelves. Delish flavor!
Chuckie says
Great tip!!! Thank you. 🙂