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
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
- ¼ cup milk
- 1 ½ cups Panko
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- ¼ teaspoon smoked paprika
- ¼ 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
- ¼ teaspoon dried sage
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl, combine brussels sprouts, apple, olive oil, brown sugar, rosemary and sage; season with salt and pepper, to taste; set aside.
- Season pork chops with salt and pepper, to taste.
- 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.
- Working one at a time, dip pork chops into the egg mixture, then dredge in the Panko mixture, pressing to coat.
- Place pork chops onto the prepared baking sheet; place brussels sprouts mixture around pork chops.
- 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.
- Serve immediately.
Did you make this recipe?
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Used what I had on hand, small red potatoes, a few small sweet potatoes, and the apples. Only had 2 pork chops so I halved the breading. My goodness. The pork chops were so juicy and crust was golden and crunchy. Served with a Tuscan Kale salad to get my greenies. My husband (and my Corgi) think I’m a goddess. And with this recipe, I am!
I used Pablo and 1/4 bread crumbs. I also put mine on a rack on my sheet pan.
Panko
The veggies were very tasty, however the pork chops did not brown. I ended up spraying them with olive oil on each side and browning them quickly under the broiler. The meal was delicious but I probably won’t make it again.
Great recipe! I come here again and again and again to get the right spices, the right oven temperature, the right baking time, etc. I usually don’t use egg, rather I salt the pork, leaving it to sweat a bit, and dump it in a mixture of corn flour, panko, Italian bread crumbs, a little olive oil, and that perfect collection of spices. Sometimes I chop the pork into bite sized pieces. I don’t use brown sugar on the apple and brussel sprouts, rather I toss them with olive oil and balsamic vinegar. Sometimes I add pearl onions if I have some frozen ones thawed. The rosemary is also perfect. Thank you so very much for this wonderful addition to my repertoire.
This was awesome! Thanks for a great recipe!
Loved this recipe. Fast, easy and delicious. I didn’t have brussel sprouts so just added the apples (tossed them with a little olive oil in a ziplock bag) and they came out perfect!
I wanted to love these as I do all of your recipes, however, they just weren’t crispy. Can you pan fry first and then bake just to get a golden crispy crust?
Delicious! I added salt to the panko plus extra paprika. I omitted the veggies (prepared different sides separately) and cooked 6 thin boneless chops at 425 for 10 min per side. All of your recipes that I’ve tried are great.
Made this tonight and it was damn delicious!!! Thank you!
Okay, so this was amazing! My family loved the crunchiness of the pork chop with the tenderness of the inside, and the caramelized Brussels sprouts with apple were a perfect accent to the dish. This is a new family favorite!
A-ma-zing!!!! I know I’m late to the party on this one, but it’s worth noting that these are by far, better than Shake n Bake. Even my oldest, who isn’t a fan of pork couldn’t get enough. I only made the pork chops, so I can’t speak to the veggies.
Haha better late than never!
This was very tasty and super easy! Only frustration was how many bread crumbs I had to throw away…. I think I could’ve made half as much and have been fine.
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.
You just keep making winners! Even my toddler loved it! So delicious and such an easy prep! Love love love it!
I made this tonight and it was delicious! It will be a repeat!
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.
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.
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?
Yes, absolutely.
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!
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.