Best Pork Essentials Shake Bake Recipes

HOMEMADE SHAKE AND BAKE PORK CHOPS

Homemade Shake and Bake Pork Chops image

You can make homemade Shake 'N' Bake Pork Chops in just about 30 minutes with this easy recipe.

Provided by Stephanie Manley

Time 30m

Number Of Ingredients 9

Ingredients

3 cup bread crumbs
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon paprika
1/2 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 pounds pork chops
1/4 cup vegetable oil

Steps:

Preheat oven to 425 degrees.
In a gallon-sized zip top bag, place breadcrumbs, salt, black pepper, paprika, celery salt, onion powder, and garlic powder. Seal the bag and shake gently to mix all ingredients.
Place vegetable oil on a baking sheet. Spread out in a thin layer.
Place one pork chop at a time into the bag, seal the bag, and shake. Place the coated pork chop onto the oiled baking sheet. Repeat with remaining pork chops.
If desired, if there is mix still left over, you can gently sprinkle it onto the breaded pork chops, and pat the seasoned mix into the pork chop. Discard seasoning mix after use.
Bake for 15 minutes, then flip over the pork chop. and cook for the remaining 10 minutes.

Nutrition Facts : Calories 707 kcal, Carbohydrate 59 g, Protein 47 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 113 mg, Sodium 1838 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

PORK ESSENTIALS: SHAKE & BAKE

Pork Essentials: Shake & Bake image

Do you remember the commercial with the little girl saying: It's Shake and Bake, and I Helped. Ahh, memories. Found this recipe the other day... it must be at least 20 or more years old. It is my shake-and-bake recipe for pork. Easy/peasy to assemble and delivers great flavor. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Seasoning Mixes

Number Of Ingredients 9

Ingredients

PLAN/PURCHASE
3 cup(s) breadcrumbs, fine grind
1/2 cup(s) cornmeal
1 tablespoon(s) black pepper, freshly ground
1 tablespoon(s) parsley flakes
2 teaspoon(s) dehydrated onions
1 teaspoon(s) chili powder
1 teaspoon(s) dried thyme
1 teaspoon(s) garlic powder

Steps:

PREP/PREPARE
Breadcrumbs You want regular breadcrumbs for this recipe, not panko. Panko crumbs are great for a lot of cooking applications; however, they do not absorb oil. You want a breadcrumb that absorbs the oil applied to the pork before breading. My favorite are crumbs made from stale bread. I toss the bits into a food processor fitted with an S-blade and whirl away until they are finely ground.
Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this mix should last several months.
Gather your ingredients (mise en place).
Place all the ingredients, except the breadcrumbs, into a spice grinder, and give a few 1-second pulses until uniformly ground, then mix it with the breadcrumbs, and store until needed.
I use this the way you typically use Shake-and-Bake. I coat the chops with oil, then use a Ziploc bag to put the mix in, toss in a chop and shake away.
After breading, one of my recipes is to preheat the oven to 400f (205c), then place the chops on a parchment-lined baking sheet, fitted with a wire rack, and bake for 20 - 25 minutes.
PLATE/PRESENT
Great for bone in-and-out chops, or just thick slices of tenderloin. Enjoy.
Keep the faith, and keep cooking.