Post by wilderness on Apr 5, 2022 6:58:24 GMT -5
Shake and Bake Pork Chops-Birdy
Prep Time: 5 minutes Cook Time: 25 minutes Servings: Servings: 6
Source: Bakeitwithlove.com
Ingredients
6 pork chops (bone-in or boneless, approximately ½ inch in thickness)
2 tablespoon olive oil
1 ½ cups breadcrumb (or Panko)
2 tablespoon cornmeal (optional)
2 teaspoon salt (table salt)
2 teaspoon paprika (smoked paprika is best)
¾ teaspoon celery salt
¾ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon onion powder
Directions
Preheat oven to 425 degrees F (218 degrees C) and line a baking sheet with parchment paper.
Rinse the pork chops, then pat the pork chops with a paper towel until completely dry.
Brush olive oil on both sides (all surfaces) of all the pork chops.
In a large ziploc plastic storage bag add the bread crumbs, optional cornmeal, salt, paprika, celery salt, garlic powder, ground black pepper, and onion powder. Close the bag and mix the ingredients together by shaking the bag gently until well combined.
Reopen the bag of breadcrumbs and seasoning, then place 1 pork chop in the bag at a time. Seal the bag leaving a bit of air in the bag.
Next, shake gently to coat the mixture over the entire pork chop until coated on all sides. Place the coated pork chop onto your prepared baking sheet, leaving space between the pork chops. Repeat for each pork chop, then discard any remaining breadcrumb mixture.
Bake in your preheated oven at 425 degrees F (218 degrees C) for approximately 20-25 minutes, until cooked through and the internal temperature is 145 degrees F (62 degrees C). Remove from the oven when done and serve immediately.
Notes
The original Shake N Bake instructions on the box read: "Standard Prep! Heat oven to 400degF. Moisten 6 to 8 (½-inch thick) bone-in or boneless pork chops, 21/2 lb. bone-in chicken pieces (about 6 pieces), or 2 lb. boneless skinless chicken breasts (6 to 8 breasts) with water.1. Shake chops or chicken, 1 piece at a time, in shaker bag with 1 pkt. coating mix. Discard bag and any remaining coating mix.2. Bake on an ungreased or foil-covered rimmed baking sheet until done (minimum internal temperature of 145 deg F for pork chops, or 165 deg F for chicken, when tested with a meat thermometer). Bone-in or boneless pork chops, boneless chicken: 20 min.; Bone-in chicken: 45 min. Let chops stand 3 minutes before serving. Do not cover or turn meat while baking."
Nutrition
Calories: 373kcal (19%) | Carbohydrates: 23g (8%) | Protein: 33g (66%) | Fat: 16g (25%) | Saturated Fat: 4g (25%) | Trans Fat: 1g | Cholesterol: 90mg (30%) | Sodium: 1329mg (58%) | Potassium: 587mg (17%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 335IU (7%) | Vitamin C: 1mg (1%) | Calcium: 63mg (6%) | Iron: 2mg (11%)
6 pork chops (bone-in or boneless, approximately ½ inch in thickness)
2 tablespoon olive oil
1 ½ cups breadcrumb (or Panko)
2 tablespoon cornmeal (optional)
2 teaspoon salt (table salt)
2 teaspoon paprika (smoked paprika is best)
¾ teaspoon celery salt
¾ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon onion powder
Directions
Preheat oven to 425 degrees F (218 degrees C) and line a baking sheet with parchment paper.
Rinse the pork chops, then pat the pork chops with a paper towel until completely dry.
Brush olive oil on both sides (all surfaces) of all the pork chops.
In a large ziploc plastic storage bag add the bread crumbs, optional cornmeal, salt, paprika, celery salt, garlic powder, ground black pepper, and onion powder. Close the bag and mix the ingredients together by shaking the bag gently until well combined.
Reopen the bag of breadcrumbs and seasoning, then place 1 pork chop in the bag at a time. Seal the bag leaving a bit of air in the bag.
Next, shake gently to coat the mixture over the entire pork chop until coated on all sides. Place the coated pork chop onto your prepared baking sheet, leaving space between the pork chops. Repeat for each pork chop, then discard any remaining breadcrumb mixture.
Bake in your preheated oven at 425 degrees F (218 degrees C) for approximately 20-25 minutes, until cooked through and the internal temperature is 145 degrees F (62 degrees C). Remove from the oven when done and serve immediately.
Notes
The original Shake N Bake instructions on the box read: "Standard Prep! Heat oven to 400degF. Moisten 6 to 8 (½-inch thick) bone-in or boneless pork chops, 21/2 lb. bone-in chicken pieces (about 6 pieces), or 2 lb. boneless skinless chicken breasts (6 to 8 breasts) with water.1. Shake chops or chicken, 1 piece at a time, in shaker bag with 1 pkt. coating mix. Discard bag and any remaining coating mix.2. Bake on an ungreased or foil-covered rimmed baking sheet until done (minimum internal temperature of 145 deg F for pork chops, or 165 deg F for chicken, when tested with a meat thermometer). Bone-in or boneless pork chops, boneless chicken: 20 min.; Bone-in chicken: 45 min. Let chops stand 3 minutes before serving. Do not cover or turn meat while baking."
Nutrition
Calories: 373kcal (19%) | Carbohydrates: 23g (8%) | Protein: 33g (66%) | Fat: 16g (25%) | Saturated Fat: 4g (25%) | Trans Fat: 1g | Cholesterol: 90mg (30%) | Sodium: 1329mg (58%) | Potassium: 587mg (17%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 335IU (7%) | Vitamin C: 1mg (1%) | Calcium: 63mg (6%) | Iron: 2mg (11%)
