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.
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:
- PORK MEDALLIONS with MUSHROOM MARSALA SAUCE
- BRAISED PORK with ROSEMARY and MUSHROOMS
- PORK CHOPS in CREAM SAUCE
- INSTANT POT BBQ PULLED PORK
- 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
- Preheat oven to 425 degrees. Place a baking rack onto a rimmed baking sheet. Spray with non-stick cooking spray. Set aside.
- Season pork chops with salt and pepper. Set aside.
- 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.
- Add pork chops 2 at a time to bag. Seal completely. Shake to coat. Transfer coated chops to baking rack.
- Bake for approximately 15 minutes, flip. Continue cooking for additional 10 minutes OR until chops are cooked through.
We would love to see them!