Otherwise the breading on top may be a little dry. Flipping the pork allows the juices to flow on both sides. The great thing about this meal is that you can serve it with so many different sides! These are some of our favorites:. The sky is the limit when it comes to pork chop sides! Want more delicious recipes like this? Check out these tasty dinner ideas. Though I prefer to make this pork chop recipe with regular bread crumbs, I've substituted panko bread crumbs in a pinch. This seasoning mix also tastes great with boneless pork chops and pork cutlets.
You can even use it with boneless chicken. You'll just have to adjust the cooking time and use your instant read thermometer to determine when your pork chops are done. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Turkey Meatloaf. Mushroom And Sausage Stuffed Peppers. Philly Cheese Steak Pasta. Mommy, wife and lover of coffee, wine and travel though not necessarily in that order.
Thanks so much for stopping by my little corner of the internet. Read more Learned the hard way, But it was still very good. It was a take-out franchise, much like KFC. I live in San Francisco. No, Chicken Tonight was a jarred sauce that you poured over chicken usually breasts in your frying pan and in a few minutes, viola! Chicken teriyaki or primavera or alfredo. You were on your own for noodles or rice or whatever.
I think it was next to the jarred pasta sauce. And she does have the commercial jingle right. The folks in the commercials would flap their arms like wings, if I remember correctly. It was really popular in the 90s when I had a young family. It was a quick dinner go-to. Another Bay Area girl here, Chicken Delight was my absolute favorite in the mids! Do you remember the squishy Parkerhouse style rolls they put in the top of the chicken bucket, with a think sheet of white cardboard separating them from the chicken?
Easy and delicious, my favorite kind of recipe! This was so much better, thank you! Since there is oil in the coating, how do I store leftovers? I usually use fish breading with creole seasoning added. Your recipe was much better…. Thank you!!!!! Great flavors! I did a family pack chops at for 20 mins. I left them underdone a little and froze them for quick weeknight dinner. I made these tonite, they were absolutely delicious. This is now my Go To pork chop recipe! Thx so much! I have another recipe for unbreaded pork chops which requires frying then baking.
It begins by drizzling olive oil over the pork chops, then heavily salting and adding a regular amount of pepper and letting them sit minutes until room temperature is reached. When I read your suggestion of pressing the bread crumb mixture, I decided to put the bread crumbs in a pie plate and simply press, as you suggested.
The chops are always delicious! Thank you so much for the delicious recipe. Although I changed it a bit, you gave me the oven temperature, the amounts of seasoning, and the cooking time. Easy and turned out great — the whole family liked them! Now that I know how not to dry them out, I will definitely do this again. Thanks for the recipe!
Show More Comments. Friend's Email Address. Your Name. Your Email Address. Send Email. Skip to content It's finally here! Yield 6 Servings. Prep Time 5 minutes. Cook Time 25 minutes. Total Time 30 minutes. Course Main Course. Cuisine American. Author Sabrina Snyder. Save Saved!
Print Rate. US Customary Metric. Shake and Bake Pork Chops - A copycat recipe of the boxed brand only a million times better delivering perfectly crisp, crunchy coated pork chops flavored with ingredients right from your pantry. I grew up making shake and bake pork chops with the famous boxed brand when I was a kid. It was crunchy and slightly sweet and it was my job to shake them in the plastic bag.
When I had my kids, I was all about creating whatever I could from scratch knowing every ingredient in my cooking. It also pleases me to create delicious concoctions that exceed the results from the boxed brands. Besides, it takes 5 minutes to combine the ingredients.
The funny thing about me and pork chops is that I hated pork when I was a kid. Whenever my parents served it for supper I would eat only the sides and leave the pork for them. Slow cooked pork, pork roast, and definitely these Shake and Bake Pork Chops coated with a flavorful crispy coating. When I prepare these pork chops, I already have my eyes on which one is going to end up on my plate.
It has to be lined with enough fat around the edge that results in crispy crunchy deliciousness. Surrounding the bone exists the thinnest layer of fat that the coating clings to - similar to baby back ribs - and that, my friends, is the best part.
I turn into a carnivore ripping that piece with my teeth! Then comes the "crunchies" that spilled over when placing the chops on the sheet pan to bake. I don't think crunchies is a word but that's what we call them. Those turn into dark sinful treats ready to be scooped up. I serve this right in the sheet pan at the table.
The ingredients to make the coating should be in your pantry already. Simple ingredients such as panko breadcrumbs, kosher salt, granulated garlic and onion powders, paprika, pepper, sugar, and oil. Simply mix everything in a bag and you have your coating.
As for the bag, I use 1 gallon food storage bags without the zip lock top. Instead, I purchase the less expensive food storage bags with the ties for purposes such as this which is similar to the one provided in the boxed brand. You want to combine the dry ingredients in the bag first to eliminate getting clumps of one spice or another when the oil is added immediately binding whatever it clings to first.
Once the dried ingredients are combined, add the oil and squeeze the bottom of the bag to coat all the crumbs.
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