eat….drink….and be merry….it makes life better!

Baked Pork Chops, SHAKE’N BAKE Style


My mother never used SHAKE’N BAKE but evidently my mother-in-law did.  It was early in my marriage when I asked her for her famous “pork chop” recipe that her son was always bragging about.  Well, I could not believe it when she said “Oh it’s so simple” and as she started to talk I already had a pen in hand waiting for some long detailed list of ingredients and how she made her own breadcrumbs and blah blah blah.. And then…she….said it “It’s Shake’n Bake!”.  My reaction “WHAT??…Oh, yes, Shake’n Bake” smiling the entire time as my thoughts were whirling around and all I could hear was my husbands voice “my MOTHER makes the best pork chops, you should get her recipe  blah blah blah….” Ohhhh, I could not wait to tell him her “secret” recipe.

But, I did what any kind person would do…..I kept it to myself and went out and bought the Shake’n Bake.  After a few times of making them and my husband not liking them, I was beginning to wonder if she really ever even used Shake’n Bake or was she trying to keep her recipe to herself.  I guess I will never know, but after many fails, and a few suggestions on the back of the box along with my own added twists this recipe comes out perfect every time.  And my husband loves it!

So get ahold of the following ingredients:


5 Large Pork Chops (bone in or out)

Shake n Bake (Original Pork)

1/2 Cup Fine Corn Meal

1/2 Cup Panko Bread Crumbs

I Heaping Tablespoon Dehydrated Minced Onion

1 Large Sprig of Parsley (finely chopped)

1 Sprig of Rosemary (finely chopped)

5 Tablespoons of Brown Mustard

Parchment Paper

Preheat oven to 425 degrees.

Combine all dry ingredients in large mixing bowl, add parsley and rosemary and mix well and set aside.  Line a large baking sheet with parchment.

Spread each pork chop with a enough mustard to cover one side.


Place each pork chop in the dry mixture on both sides so it is evenly coated with the mixture.


Place on Parchment covered baking sheet and bake for 20 minutes.


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This entry was posted on September 26, 2013 by in The Main Course.

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