When I was growing up, it wasn’t unusual for me to plop down at the dinner table in my Rainbow Brite T-shirt and stirrup pants to a plate of Shake ‘N Bake pork chops. Introduced in 1965 to mimic fried chicken, Shake ‘N Bake is a store-bought seasoned breading mix that came with a bag that you could shake the seasoning and meat together in. In the late 1980s and early 1990s, it was a supermarket shortcut that made homemade meals possible while my mom went back to school and my dad commuted in and out of the city each day.

Shake ‘N Bake was an icon of the time because it turned “the other white meat” (pork) into an easy family dinner. These days, I prefer to mix up a batch of homemade seasoned breadcrumbs that tastes just how I remember it rather than purchasing the packaged seasoning mix for a premium at the grocery store. Plus, now that we no longer have to cook pork until it’s bone-dry (in 2011 the USDA lowered the recommended doneness temperature for pork from 160 F to 145 F), our tastebuds can truly rejoice.

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Key ingredients in shake and bake pork chops

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What to serve with shake and bake pork chops

Shake and Bake Pork Chops

Serves 4

1/2 cup plain fine, dried breadcrumbs

2 teaspoons paprika

2 teaspoons kosher salt, divided

1 teaspoon garlic powder

3/4 teaspoon onion powder

1/2 teaspoon celery seeds

1/4 teaspoon freshly ground black pepper

3 tablespoons neutral oil, such as vegetable or canola, divided

4 (about 1-inch-thick) boneless pork loin chops (about 1 1/2 pounds total)

1. Heat the oven to 400 F. Line a rimmed baking sheet with aluminum foil and fit a wire rack onto the baking sheet.

2. Stir 1/2 cup plain breadcrumbs, 2 teaspoons paprika, 1 1/2 teaspoons of the kosher salt, 1 teaspoon garlic powder, 3/4 teaspoon onion powder, 1/2 teaspoon celery seeds, and 1/4 teaspoon black pepper together in a medium container with a lid. Add 1 tablespoon of the neutral oil and stir and smash together with a fork until the breadcrumbs are evenly moistened.

3. Pat four boneless pork loin chops dry with paper towels. Brush all over with the remaining 2 tablespoons of neutral oil, then season with the remaining 1/2 teaspoon kosher salt. Working with one pork chop at a time, place in the container with the breading mixture. Seal the container and shake until the pork chop is evenly coated, flipping the pork chop if needed. Transfer to the wire rack, spacing the pork chops evenly apart.

4. Bake until golden-brown, cooked through, and an instant-read thermometer inserted into the center of the thickest pork chop registers 140 F to 145 F, 16 to 20 minutes. Let rest on the rack for 5 minutes before serving.

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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