These Shake N Bake Pork Chops are a homemade version of the classic dish you loved as a kid. Pork chops are coated in a tasty breadcrumb mixture and baked until golden brown and delicious.
I have FOF – Fear of Frying. I believe that I have yet to make any recipe that calls for deep frying. I vow to someday get over that fear. BUT I get nervous around a pot of hot oil. It seems like you have to have the temperature just right, and I always worry that my coating is not going to stick, the meat will be raw inside, it will be too greasy, etc. etc. etc. Definite fear of frying!
For now baking is my friend. Plus, obviously, it’s a healthier option.
Shake N Bake is manufactured by Kraft Foods and was first introduced in 1965. With slogans such as “Shake N Bake: It’s better than frying”, and “Why fry? Shake N Bake” it has been marketed as a healthier and less-greasy alternative to frying. It’s a flavored bread crumb-style coating for chicken and pork that comes with a baggie for you to shake your meat in order to cover it with the breading mixture.
I remember eating Shake N Bake as a kid, growing up. That was quite a while ago, but I’ve got to say that I think this version tastes pretty similar! Pour your breadcrumb mixture into a Ziploc baggie and shake until your chops are coated in the crumb mixture. Bake for a half hour, and the coating gets nice and brown and crispy.
Shake N Bake Pork Chops
Preheat your oven to 425 degrees.
Combine bread crumbs, seasonings and oil in a bowl. Using a fork, mash to combine so that bread crumbs are uniformly combined with the oil.
Place the Shake N Bake in a plastic Ziploc bag.
One at a time, place your chops in the bag and shake to coat in the mixture.
Place on a baking sheet lined with a Silpator tin foil (if desired) and bake for approximately 20 minutes, until cooked through.
Wine Pairings for Shake N Bake Pork Chops:
- Pork pairs awesomely with Pinot Noir. It’s a light bodied red that doesn’t overpower the flavors and the bright acidity is a nice match for the slight fattiness in the pork.
- You can also use this mixture to coat chicken. Bake boneless, skinless breasts for 30 minutes, or until no longer pink inside.