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Close up of seasoned breaded pork chops baked in the oven.
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5 from 1 vote

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!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course Meat, Meat and Side
Cuisine: American
Servings: 4 servings
Calories: 619kcal


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


  • 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.


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