Sheet Pan Shake and Bake Pork Chops — Damn Delicious

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Sheet Pan Shake and Bake Pork Chops

A classic copycat made a million times better using pantry ingredients! So crisp-tender, and perfect for chicken too!

You know I’m all about re-creating those boxed store-bought versions right at home.

Don’t get me wrong. Sometimes you need the boxed shortcuts. You just do.

But if you have a few minutes to spare, the homemade version DOES. NOT. EVEN. COMPARE.

You can even combine all the dry ingredients, set it aside, and stir in the vegetable oil prior to using.

That way, you’ll always have an emergency shake and bake stash. Hey, you never know when you’ll need it.

Plus, this homemade crumb mixture goes well on everything – pork chops, chicken legs, breasts, tenders, etc.

And you can make this a complete sheet pan meal with veggies to your liking.

I mean, it’s 90+ degrees here in Los Angeles as we’re smack dab in the middle of summer.

But I’m ready for fall.

So bring on the apples and brussels sprouts. And butternut squash. And pumpkin…..

Sorry, I digress.

Sheet Pan Shake and Bake Pork Chops

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

A classic copycat made a million times better using pantry ingredients! So crisp-tender, and perfect for chicken too!

Ingredients:

  • 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten
  • 1/4 cup milk
  • 1 1/2 cups Panko
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon smoked paprika
  • 1/4 cup vegetable oil

For the brussels sprouts and apples

  • 1 pound brussels sprouts, halved
  • 1 Gala apple, cut into 1/2-inch wedges
  • 3 tablespoons olive oil
  • 2 tablespoon brown sugar
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon dried sage
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large bowl, combine brussels sprouts, apple, olive oil, brown sugar, rosemary and sage; season with salt and pepper, to taste; set aside.
  3. Season pork chops with salt and pepper, to taste.
  4. In a large bowl, whisk together eggs and milk. In another large bowl, combine Panko, garlic powder, onion powder, oregano, basil, thyme, parsley, paprika and vegetable oil; season with salt and pepper, to taste.
  5. Working one at a time, dip pork chops into the egg mixture, then dredge in the Panko mixture, pressing to coat.
  6. Place pork chops onto the prepared baking sheet; place brussels sprouts mixture around pork chops.
  7. Place into oven and bake for 10-12 minutes. Turn pork chops over, and bake for an additional 10-12 minutes, or until the pork is completely cooked through, reaching an internal temperature of 140 degrees F.
  8. Serve immediately.

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42 comments

We love making breaded chicken and pork meals when we crave for that crisp but don’t want to deep fry at home! In fact, we just made some crispy breaded chicken the other day! It was delicious.
Thanks for sharing this lovely recipe 🙂

How long would you cook chicken legs?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

This looks so good…as soon as it cools off I will be making this. I pre-ordered your cookbook from Amazon
and can’t wait to get it. I love the way you cook.

I always forget breading pork chops is an option! Thanks for the reminder…my kids will love these.

This looks WAY better than other shake and bake style meals we’ve seen. We’ll be giving it a try! – Brenda

This looks so good, it has 2 of my favorites Brussels sprouts and bone in pork chops. Going to make this soon. I also wanted to tell you how happy I am for you and your growing blog. It’s well deserved. Thank you for all the great recipes.

Ha! I totally forgot about shake and bake. Love this recipe for that crunch of flavor on the meat!

How about recipes with 5-6 ingredients…..Some of yours have way too many ingredients, so give us fixed income people a break…..We matter too

Altering amounts in a recipe may reduce costs and provide more servings, e.g. reducing the amount of meat, chicken etc., and increasing the amount of pasta, rice.. and vegetables are an idea. If buying in bulk is a possibility, that also will reduce costs.

Lee: I agree with Elizabeth and also there is a long list here but they are mostly spices. She isn’t asking for off the wall ingredients here. Her recipes are by far easy and amazing most of them are made with things that I already have in my pantry.

I am on a limited income also, but i get allot of my spices from a discount grocer. In the long run it is less expensive than eating out and can make a cheaper cut of meat have more flavor. Also, i am sure if you didn’t use some of the spices, the chop would be just as crispy. Maybe just try one or two spices and see how it comes out. Loving these recipes although I cut them in half at least as I am just one person and not too fond of leftovers. love the site!

Lee, there are thousands of recipes online that only have 5-6 ingredients. Don’t rag on Chungah because her recipes have too many ingredients. All those ingredients are needed to make the dish outstanding.

I’m loving the ease and simplicity of this recipe! So gotta try this deliciousness!

Any other green veggie option besides brussel sprouts? there would be a riot if I served those mini cabbages!

You might also try zucchini and/or multi coloured carrots. Zucchini also comes in several colours, however requires a shorter cooking time.

Why the oil in with the bread crumbs.
Most recipes are dry.

The oil acts as a “grease” to essentially oven-fry the pork chops – that’s what makes it so crisp without deep-frying!

Honey, I have so many memories of my grandma bringing out the big ole brown paper bags from the commissary and shaking up some fried chicken. This just brings back those memories. Great post, Chungah!

This looks luscious and mouthwatering! Can’t wait to try one on my own!

What size sheet pan do you use for this recipe? Also what brand do you like to use? I’m need some new sheet pans because the ones I currently use bend and warp in the oven.

I prefer to use Calphalon’s 13″x18″ sheet pans.

I cannot wait to try this! I absolutely love your recipes. I use one of your recipes at least once a week! I would love to share some of my favorites on my blog with a link back to your site. Would that be okay with you? I always know I can trust the recipes on this blog!

Yes, absolutely! I just ask that the recipe is not republished in any manner.

Thank you for sharing!

Hey Chungah, I’ve tried many of your recipes, and they all came out amazing. This dish tasted great, but unfortunately, the pork chops came out really soggy. I can’t figure out what I did wrong, any ideas? Love your site!

Oh no! I’m not entirely sure – perhaps your oven wasn’t hot enough? I recommend investing in an in-oven thermometer for reliable, consistent results. You can read more about it here. Hope that helps!

I think you’re right! I’ve noticed that when I cook food in the oven it always needs more time than the recipe calls for. Thanks for replying, and the link!

Just made this last night and it was a hit. I subbed the pork chops for chicken and the apples for carrots, but that’s only because it was what I had on hand. LOVED IT and will make again.

This was wonderful! Thanks for the recipe. I love these sheet pan dinners!

Making this for dinner tonight – is it really 757 cal for one serving?? It seems like a lot thats all…

I was wondering that too!

Chungah – made this last night and it was delicious. I’m enjoying the leftovers as I type this.

per serving..there are 4 servings so divide 757 by 4

Lee, there are thousands of recipes online that only have 5-6 ingredients. Don’t rag on Chungah because her recipes have too many ingredients. All those ingredients are needed to make the dish outstanding.

I made this for my husband and son for dinner tonight (I’m vegetarian), substituting almond milk for the milk, due to lactose intolerance and broccoli for the Brussels sprouts, because neither of them are a fan, and it was a big hit. Thanks for a recipe that was “Make this again, please.” good!

I’ve tried several of your recipes and they’ve been a huge hit! Thank you! I’m always trying to find new recipes for our family of 5. This sounds delicious…can you use boneless pork chops instead?

This is honestly one of the best dishes I have ever made. I make one of your recipes at least twice a month and this is a new one in the mix! Not sure what took me so long to get to it 🙂 We tend to not eat Brussels sprouts so I substituted them with green beans and broccoli. I cooked the dish for a total of 26 minutes and it was perfect! Thank you again for providing a delicious meal for my family and making me look like a rock star to my hubby.

First of all, I really do not like to cook. I mean I sort of view cooking as a waste of time…all that effort and then it is gone in a short time. I do like to paint and make art which, you know, is around for a long time. Anyway. I pin almost all of your recepies and have actually made a lot of them! I have to say, though, that I love love love reading your own thoughts about food! You are so funny. So as much as I love the food you make, I love reading what you have to say! I am so glad I found your blog.

I made this tonight and it was delicious! It will be a repeat!

You just keep making winners! Even my toddler loved it! So delicious and such an easy prep! Love love love it!

I have never had real shake and bake (my mom was anti boxed anything back in the 80’s and 90’s), so I don’t really have anything to compare this to. Made this tonight because another recipe called for ingredients I didn’t have in the pantry. The breadcrumbs are so delicious. Mine came out a bit soggier than I had hoped, but I blame myself because I was shy about 1/3 cup of panko and didn’t reduce the amount of oil. That said, I think I cracked my favorite restaurant’s breading recipe. I was really hesitant to put in the dried parsley and basil, but I trusted you and just wow. So good. Can’t wait to try this again on thin cut boneless pork chops or chicken tenders. I was greedily picking at the crumbs that had fallen off.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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