Shake and Bake Pork Chops for Two!!

Submitted by Nikki Kate

"When I first met my husband, he had a couple of recipes for his favorite foods. I couldn't prepare them any other way!! This is one of them. So simple but yet who would ever think of doing pork chops this way. Thanks to RecipeZaar I have introduced him to a variety of different ways to have his favorite foods!! Note: 1 packet of shake and bake contains 1/2 cup, I usually put one pork chop at a time in the bag and sprinkle in as much shake and bake as I think is needed."

 

• Ready In: 55mins
• Ingredients: 2
• Serves: 2

ingredients

• 2 pork chops
• 1 (5 3/4 ounce) package original Shake-n-Bake, chicken coating mix

directions

1. Preheat oven to 350ºF.
2. Place 1 pork chop at a time in bag, with 1/2 pouch of shake and bake for chicken.
3. Shake to coat the whole pork chop.
4. Place in a greased baking pan, 11x7".
5. Take any leftover shake and bake that is in the bag and spread it over top the pork chops. This gives it extra coating.
6. Bake in preheated oven for 45-50 minutes.
7. Enjoy!

Reviews

[Mylene P.]

I will never cook my pork chops another way again these were so awesome and juicy.

 

[lazyme]

Very nice simple recipe. We really enjoyed that these chops came out so moist. Thanks Nikki Kate for sharing. Made for Bargain Basement Tag.

 

[lucylite44]

pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. I would be leary of the 50 minute cook time. Page URL https://www.thekitchn.com/why-are-pork-chops-tough-257874 Post Image One-Skillet Salsa Pork Chops (Image credit: Joe Lingeman) Awell-cooked pork chop should be unquestionably juicy, tender, and even a teeny bit pink at the center (yes, this is okay!). It’s what we should expect every time we cut into this meat. But sometimes we’re met with a tough, chewy chop instead. Here is the simple reason why your pork chops turned out tough, and the best way to make sure it never happens again. Overcooked Pork Chops Are Tough Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they’re cooked for even a few minutes too long, whether it’s in the oven or on the stovetop or grill, they’re quick to dry out, and — you guessed it — become tough, chewy, and less than appealing. This is partly due to carry-over cooking. Even when you take the chops out of the oven or off the stovetop, they still continue to cook a tiny bit due to the retained heat. And it’s often this little bit that can take them from tender to tough. Luckily, there is a simply solution. Post Image One-Pan Basil-Plum Pork Chops (Image credit: Joe Lingeman) The Best Way to Avoid Tough Pork Chops Forever The best way to banish tough pork chops is to know when they’re done. Cook time and color are not totally accurate ways to measure the doneness of pork chops. Instead, the most foolproof way to tell when they’re ready is by measuring the internal temperature with a probe thermometer, at the thickest part of the chop. Cooked to 145°F, the meat is tender, juicy, and just a touch pink. And yes, again, some pink is okay! Determining the cook time for pork chops can be tricky because not all chops are the same thickness. Your best bet is to use a meat thermometer and when it reaches 145 your chops are dont and will be tender and juicy. There is no going backwards so check them about half way and then determine how much or not you need to keep them baking.

 

[Whirley Mom]

I coated the chops in flour and then in an egg wash (egg with a splash of milk) before coating the with the Shake and Bake. Baked as directed in the recipe. Juicy and delicious results!