Homemade Shake and Bake Pork Chops
These homemade Shake and Bake Pork Chops are nice and tender and full of savory flavor. They make a great dinner for busy weeknights!
Servings: 4 servings
Calories: 619kcal
Ingredients
For the seasoning:
- 4 Tablespoons dried ranch seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning blend
- ½ teaspoon smoked paprika
For the chops and potatoes:
- 2 pounds baby red and/or gold potatoes halved
- 2 Tablespoons olive oil
- 4 Tablespoons parmesan cheese grated
- 4 pork chops bone-in
- salt to taste
- black pepper to taste
- 1 cup panko breadcrumbs
- ½ cup milk
- 2 eggs large, whisked
For serving:
- ranch dressing optional, to taste
Instructions
- Preheat the oven to 425 ℉.
- Grease a large baking pan or sheet pan.
- In a small bowl, stir together the dried ranch seasoning, 1 teaspoon salt, ¼ teaspoon black pepper, garlic powder, Italian blend seasoning, and paprika.
- In a large bowl, toss the potatoes with olive oil.
- Sprinkle ½ of the prepared seasoning mixture on the potatoes, reserving the rest for the pork chops.
- Sprinkle the parmesan cheese over the potatoes and toss until evenly coated.
- Arrange the potatoes cut side down on ½ of the greased baking sheet.
- Transfer the baking sheet to the oven and roast the potatoes for 10 minutes.
- Season the pork chops with salt and black pepper on both sides.
- In a shallow, medium-sized bowl, stir together the breadcrumbs and the reserved seasoning mixture.
- In a second shallow, medium-sized, bowl whisk together the milk and eggs.
- Dip the pork chops, one at a time, into the milk mixture and then into the breadcrumb mixture until all sides are coated. You can re-dip the coated pork chops in the milk and the breadcrumbs again for an extra thick layer of coating.
- Remove the baking pan from the oven and place the coated pork chops on the empty half of the pan.
- Return the baking sheet to the oven and cook, flipping the pork chops halfway through, until the pork reaches 145℉ internally and the potatoes are fork-tender, about 20 minutes.
- Serve hot with ranch dressing.
Nutrition
Calories: 619kcal | Carbohydrates: 62g | Protein: 41g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 2018mg | Potassium: 1588mg | Fiber: 6g | Sugar: 4g | Vitamin A: 349IU | Vitamin C: 45mg | Calcium: 183mg | Iron: 4mg