My mom has really turned into a great cook… when I was a kid, she was a young working mom and then a mom of three, so the time to cook just wasn’t there. Back then, the meal we looked forward to most was Shake and Bake porkchops with Betty Crocker au gratin potatoes.
I may be grown, but sometimes the desire to have that very special meal that takes me back to being a kid. I love being able to share those stories with Pickle, and to let her have some of the same experience that I did. However, I try to cook with more natural ingredients and limit our food that comes out of a box. This sparked me to try and come up with my own version, and after a few attempts best described as “meh”, this one… this one is good. Real good!
The most important thing is to get flavor and add fat… the fat is what makes your breadcrumbs crispy and most shake and bake-y.
This recipe makes enough for 4-6 pork chops depending on the size of the chops. This freezes beautifully, so I often double it and freeze the other half.
- 1 cup Breadcrumbs
- 1 tsp. paprika
- 1/2 tsp celery seed
- 1/2 tsp kosher salt
- 1/8 tsp garlic salt
- 1/8 tsp oregano
- 1/8 tsp basil
- 1/4 tsp minced onion
- 1/4 tsp ground pepper
- 1 Tbsp Olive Oil
- 4 Boneless pork chops
- Combine all the ingredients minus the pork until oil is well mixed.
- Add breadcrumb mixture to a plastic bag and shake to coat the pork.
- Bake at 375 degrees until pork reaches an internal temperature of 150- 160 degrees depending on your preference.