Crispy Bake Pork Chops- Two ways

Looking for a delicious and easy dinner that tastes better from scratch, but is still not time consuming? This is a recipe you will want to try! Another bonus is that you can choose between two ways!


For those of you wondering where I have been. Summer has been busy! Now, it is the season for getting back into a school routine I have been taking care of my sweet family and getting ready for a new homeschool year with painting and re organizing the kitchen and it has kept me away from sharing new recipes. I am so glad to be back and with this delicious recipe! I am a firm believer in eating at home with your family and making meal times count! This easy recipe will give you more time with your precious loved ones, but will make even picky eaters happy. You can feed this to your family knowing they are getting a healthy meal and time with you!

I believe I have mentioned this before, but one of my first meals I learned to cook was shake and bake pork chops with rice- a- roni. I have since then decided to make homemade recipes ( which are always so tasty ) and here is my favorite way to make crispy baked pork chops. I always serve the regular style with rice and orzo pilaf. It is just one of those dinners that I make often. It can be a weeknight dinner and also fancy enough for a Sunday dinner with a dessert and biscuits. The Italian flavored one is delicious too! I serve this with a spinach salad and maybe buttered noodles for the little ones. Of course, use whatever side works best for you and your family


It is a bit more work to mix up some panko with seasonings and then dredging the pork in eggs and then the panko, but not really. You definitely can put it in a bag and shake it around if you want to use less dishes. Either way works fine.

I am sure that this will become part of your family’s rotation because it works great for chicken and fish too!

Crispy Baked Pork Chops

Regular way like shake and bake



6 pork chops, 1/2 inch thick, bone in

2 eggs, lightly beaten

1/4 cup milk

2 cups panko bread crumbs or regukar breadcrumbs

2 teaspoons salt

1/2 teaspoon celery salt

2 teaspoons paprika

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 cup oil

Italian way

2 eggs

1/4 cup milk

6 pork chops, 1/2 inch thick, bone in

2 cups panko with 1 teaspoon Italian seasoning or Italian breadcrumbs

2 tablespoons parmesan cheese

1 teaspoon oregano

1 teaspoon garlic salt

1 teaspoon onion powder

1/4 cup oil


1.  Preheat oven to 425.Whisk together the eggs and milk. Mix up the panko and seasonings based on which way you choose and add the oil.

2. Dip the pork chops in the egg mixture and then dredge into the breadcrumbs. Make sure you cover both sides as best as you can.

3. Place pork chops onto a parchment lined baking sheet and bake for 15 minutes and then flip and bake for 10 minutes more or until pork is done.

Recipe Adapted from a version found in a family cookbook





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