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Herb Crusted Pork Chops

By Paula |

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Herb Crusted Pork ChopsHerb 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?
Herb Crusted Pork Chops
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.

 

Herb Crusted Pork Chops

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 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 that’s also easy peasy pan clean up. I’m always looking for ways to cut back on those dreaded dishes.

WHAT TO SERVE WITH HERB PORK CHOPS? 

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.

MORE DELICIOUS PORK RECIPES TO TRY…

If you’re feeling inspired by this stuffed pork tenderloin recipe, you’ll love these other pork recipes:

Herb Crusted Pork Chops

plate of herb crusted pork chops

Herb Crusted Pork Chops

Ingredients

  • 4 1/2" bone in pork chops
  • kosher salt/pepper
  • 1 1/4 cups panko bread crumbs
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoons olive oil

Instructions

  1. Preheat oven to 425 degrees. Place a baking rack onto a rimmed baking sheet. Spray with non-stick cooking spray. Set aside.
  2. Season pork chops with salt and pepper. Set aside.
  3. Into a gallon zip top back add: panko, parsley, basil, garlic powder, onion powder and oil. Season with salt and pepper. Zip top and shake to combine.
  4. Add pork chops 2 at a time to bag. Seal completely. Shake to coat. Transfer coated chops to baking rack.
  5. Bake for approximately 15 minutes, flip. Continue cooking for additional 10 minutes OR until chops are cooked through.
© Paula Jones
Category: Pork
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Comments

  7. Kirsten/ComfortablyDomestic says

    I used to beg my mom for Shake & Bake night as a kid! You don’t even want to know how many times I failed to fully seal that bag before dancing and shaking around the kitchen. Now my kids love it, too. I just know that they will love these pork chops.

  8. Renee - Kudos Kitchen says

    I used to love shake and bake too. It’s what I grew up on, and what mom reached for out of the pantry. So glad we’ve moved past all those packaged products with their high sodium content and shelf stabilizing ingredients. Your chops look great and I love the crunch that the panko gives.

  11. Kim Beaulieu says

    My mom was a shake and bake fanatic. I love shaking meat in bags thanks to her. I also like to sing “shake, shake, shake, oh shake, shake, shake, shake your booty, shake your booty”.

    Love this recipe. Nothing better than herbed chops.

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