Description
These Shake and Bake Pork Chops (Air Fryer and Oven) are made with pork chops, paprika, panko crumbs, parmesan, thyme, and served with lemon wedges.
Ingredients
Scale
- Four 3/4-inch bone-in pork chops
- 1 cup shake and bake
- 5 tablespoons vegetable oil
- 3 tablespoons grated Parmesan
- 2 teaspoons dried thyme
- 1 teaspoon paprika (optional for spice)
- Juice 1/2 lemon
- Lemon wedges, for serving, optional
Instructions
- In a small shallow dish, mix together the paprika, shake and bake, parmesan, and thyme.
- Drizzle the olive oil and lemon juice over all the pork chops on each side. Add the seasoning on each side and pat down evenly. Dredge the chops on the shake and bake mixture.
- Air Fryer: Preheat the air fryer to 400°F. Air fry the pork chops for 12-15 minutes, depending on the thickness of the pork, flipping once halfway.
- Oven: Place pork chops on a foil lined shallow baking dish and bake on middle rack at 325°F for 25 minutes, turning over after 15 minutes. Then, place pan in broiler (or top rack with oven on broil) for 3 minutes.
- Pork chops are done when they reach 145°F (63°C) and the juices run clear.
Notes
- Use thick-cut pork chops: Thicker pork chops are less likely to dry out during baking and will result in a juicier and more flavorful final dish. Look for pork chops that are at least 1 inch thick for best results.
- Pat dry the pork chops: Before coating the pork chops with the breadcrumb mixture, make sure to pat them dry with paper towels. This will help the coating adhere better and result in a crispier crust.
- Season the pork chops: While Shake and Bake breadcrumb mixtures are typically seasoned, it's a good idea to also season the pork chops themselves with salt and pepper or other herbs and spices to enhance the flavor. You can do this before coating them with the breadcrumb mixture.
- Shake off excess coating: After coating the pork chops with the breadcrumb mixture, give them a gentle shake or tap to remove any excess coating. This will help prevent the coating from becoming too thick and doughy during baking.
- Use a plastic bag for coating: Placing the breadcrumb mixture and pork chops in a plastic bag for coating can make the process less messy and more efficient. Simply shake the bag gently to coat the pork chops evenly, then transfer them to the baking sheet.
- Line the baking sheet: Consider lining the baking sheet with parchment paper or aluminum foil for easy cleanup and to prevent the pork chops from sticking to the pan.
- Avoid overcrowding the pan: Leave some space between the pork chops on the baking sheet to allow for even airflow and browning. Overcrowding can result in uneven cooking and a less crispy coating.
- Use a meat thermometer: For perfectly cooked pork chops, use a meat thermometer to check the internal temperature. The recommended safe internal temperature for pork chops is 145°F (63°C). Insert the meat thermometer into the thickest part of the chop without touching the bone for an accurate reading.
- Let the pork chops rest: After baking, let the pork chops rest for a few minutes before serving. This allows the juices to redistribute and helps ensure a moist and flavorful result.
- Customize the coating: Feel free to experiment with different variations of Shake and Bake coating mixtures by adding your favorite herbs, spices, or other seasonings to suit your taste preferences. Get creative and make it your own!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 175.7
- Sugar: 0.1 g
- Sodium: 67.5 mg
- Fat: 8.1 g
- Saturated Fat: 3.0 g
- Carbohydrates: 0.3 g
- Fiber: 0.1 g
- Protein: 23.8 g
- Cholesterol: 67.8 mg