Herb Crusted Pork Chops
These are pretty much my version of homemade Shake and Bake pork chops in grown up form. I would seriously get excited for shake and bake night growing up. There is something oddly exciting about shaking things up in a gallon zip top bag.
Who knew? Well that’s unless you got too into it and the bag burst and then you were on clean up duty. Sigh. Maybe I was the only one?
Whatever name you’d like to call this by (fancy schmancy Herb Crusted Pork Chops or down home Diy Shake and Bake Chops), these chops are a great weeknight meal to have in your culinary repertoire. It’s quick, simple (3o minutes or less from shake until serve) and you can recruit the little ones in your house to help.
With school starting back next month for me (anyone else giving me a Hallelujah?) and most of the rest of the country, quick and simple will be what I’m looking for come dinner time.
Don’t get caught up on the herbs we’ve used, if you have something different on hand (like oregano) and want to mix things up GO AHEAD. Options are a good thing. Well unless there’s too many and then things start getting complicated. Who needs complicated? Not me.
Despite being baked and not fried, these chops turn out nice and crispy on the outside and tender (because I try to avoid using the word juicy because all I can picture when I hear that word are sweat pants with writing on the back, sideeye) on the inside. There’s also minimal clean up, the zip top bag gets tossed into the trash and if you happen to line that baking sheet with aluminum foil (wink wink) that’s also easy peasy pan clean up. I’m always looking for ways to cut back on those dreaded dishes.
Serve your chops with a side of mustard (Dijon) sauce and a sprinkling of fresh parsley. Because while it’s baking away there’s plenty of time to whip up a side and a sauce.