Clean recipe · cooking.nytimes.com
Shake and Bake Pork Chops
This homemade version of the nostalgic seasoned bread crumbs from the supermarket yields pork chops that cook up almost as easy and fast — and even juicier. The recipe also gives your spice cabinet a workout with a delicious blend of spices. Start by brushing a thin layer of mayonnaise on boneless pork chops to lock in moisture and add flavor. Then coat the chops in a heavily seasoned sweet and savory bread crumb mix and bake until perfectly crispy and moist. Served with applesauce on the side, these pork chops are perfect for quick weeknight dinners. In fact, the bread crumb mix can be made in large batches so it is always on hand.
Original recipe: cooking.nytimes.com
- Yield:
- 4 servings
- Prep:
- 10 min
- Cook:
- 25 min
- Total:
- 35 min
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Ingredients
- ¾ cup plain dried bread crumbs
- 1 tablespoon paprika
- 2 teaspoons sugar
- 2 teaspoons kosher salt (such as Diamond Crystal)
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground oregano (or dried oregano leaves, crushed)
- 1 teaspoon celery salt
- 4 boneless pork chops (about 2 pounds total), ¾- to 1-inch thick
- ¼ cup mayonnaise
- Applesauce, for serving
Instructions
- Heat oven to 400 degrees.
- To a reusable container or bag, add bread crumbs, paprika, sugar, salt, onion powder, garlic powder, oregano and celery salt. Stir or shake to combine.
- One by one, slather each pork chop with a layer of mayonnaise, then add to the breadcrumb container, shaking to evenly coat.
- Place the pork chops on a sheet pan and bake until the internal temperature reaches 140 degrees, 15 to 18 minutes. Let pork chops rest for 5 minutes, allowing the internal temperature to reach 145 degrees. Serve warm with applesauce.