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We’re always experimenting in the kitchen – especially when it comes to versatile foods for weeknight dinners like pork chops and chicken breasts. Today’s recipe for Crumb-Crusted Pork Chops is a delicious and very close in flavor copycat recipe to a store-bought Shake ‘n Bake coating mix!
Years ago, while attending a marketing class in grad school, I learned that Shake ‘n Bake gets its distinctive crunch from Grape-Nuts cereal. So with that in mind, my husband Jack experimented with different herbs, spices and oils added to Grape-Nuts and bread crumbs until he came up with today’s delicious recipe!
These crumb-crusted pork chops are super flavorful on the outside, and tender and juicy on the inside! You can use this crumb-coating on chicken too (but I will let you know that Jack has been experimenting with a different blend of herbs and spices that is even better suited for chicken which we’ll share someday soon)!
This recipe makes about 3 cups of the crumb coating – you’ll use about one cup of the coating for every pound of pork. Any unused, leftover crumb mixture can be refrigerated for about two to three weeks – just make sure not to reuse any coating that touches the uncooked pork.
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Crumb-Crusted Pork Chops (Copycat Shake ‘n Bake)
Ingredients
- 2 cups Grape-Nuts cereal
- 1 cup seasoned bread crumbs
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 tablespoon paprika
- 2 teaspoons sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- 1 teaspoon dry parsley
- 1/2 teaspoon celery salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons canola oil
- 1 1/2 inch to 2 inch bone-in pork chops
Instructions
- Preheat oven to 425 degrees.
- Place Grape-Nuts in food processor and process for 30 seconds. Transfer to a large bowl.
- Add all other ingredients and using a whip, combine ingredients until fully blended.
- In a large zip lock bag, place one cup of mix for every pound of pork.
- Wet the pork chops and place in bag and shake and press until fully coated.
- Bake on a foil lined pan for 20-25 minutes or until cooked as desired.
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I grew up on Shake n Bake! Love that you made it from scratch and am I the only one that thinks of Talladega Nights when I hear Shake n Bake? (I know I’m totally immature.) BTW…your photos are fantastic!
Thanks so much Kellie! LOL – you aren’t the only one who thinks of that movie! 🙂
To this day shake and bake is my favorite way to eat pork chops. Plus when I make it I get to say “it’s Shake and Bake…and I helped!” haha. I love this homemade version it looks so perfectly crisp.
LOL Brandy – isn’t it amazing how an ad slogan can stick in our mind forever!
Grape-Nuts?? Whoa NELLY! That’s GENIUS!
The chops look so, soooo good!
Grape Nuts? Fascinating! These pork chops look so juicy on the inside, and that crunchy coating – yes please.
Martha, this looks just like what I remember Shake and Bake looking like. I used to use it all the time when I was a new bride (many, many years ago). I love how you’ve reinvented it and made it yourself. I’m sure it’s wonderful and so much better for you than the stuff in the box.
I’ve never actually used Shake n Bake, but I love anything that is homemade…. this looks like a great combination!
Thanks so much Kathy!
Grape Nuts?! Interesting! I never would have thought. I can’t wait to try this!
What a brilliant idea! Such a clever use for Grape Nuts!
I’m all about doing everything homemade. thanks for sharing
I had no idea that Shake ‘n Bake uses Grape nuts for crunch! This homemade version looks better than anything from a store-bought package.
Thanks Dara! Yes – what I was told in that marketing seminar is that there were a lot of leftover crumbs from the Grape Nuts production – so they came up with a product to use those crumbs – and Shake ‘n Bake was created! It totally makes sense – and it really does give the pork (or chicken) great crunch! Thanks for stopping by today!