Once the crumbs are all coated, start shaking and baking! Once the dried ingredients are combined, add the oil and squeeze the bottom of the bag to coat all the crumbs.
You want to combine the dry ingredients in the bag first to eliminate getting clumps of one spice or another when the oil is added which would immediate bind whatever it clings to first.
BEST SHAKE AND BAKE PORK CHOPS ZIP
I don’t find the need to use a zip lock freezer bag for these. Instead, I purchase the less expensive food storage bags with the ties for purposes such as this which is similar to the one provided in the boxed brand. Simply mix everything in a bag and you have your coating.Īs for the bag, I use 1 gallon food storage bags without the zip lock top. Simple ingredients such as panko breadcrumbs, kosher salt, granulated garlic and onion powders, paprika, pepper, sugar, and oil. The ingredients to make the coating should be in your pantry already. I serve this right in the sheet pan at the table. Those turn into dark sinful treats ready to be scooped up. I don't think crunchies is a word but that's what we call them. Then comes the "crunchies" that spilled over when placing the chops on the sheet pan to bake. I turn into a carnivore ripping that piece with my teeth! It’s not pretty but it sure tastes good! Surrounding the bone exists the thinnest layer of fat that the coating clings to - similar to baby back ribs - and that, my friends, is the best part. It has to be lined with enough fat around the edge that results in crispy crunchy deliciousness. When I prepare these pork chops, I already have my eyes on which one is going to end up on my plate. Slow cooked pork, pork roast, and definitely these Shake and Bake Pork Chops coated with a flavorful crispy coating. Don’t know when my taste buds changed, but now I love pork. Whenever my parents served it for supper I would eat only the sides and leave the pork for them. The funny thing about me and pork chops is that I hated pork when I was a kid. Besides, it takes five minutes to combine the ingredients. I’m worth it and my family is worth it so it’s a win win. Some may think I am crazy going through all this trouble, but it’s not trouble at all. It also pleases me to create delicious concoctions that exceed the results from the boxed brands. When I had my kids, I was all about creating whatever I could from scratch knowing every ingredient in my cooking. It was crunchy and slightly sweet and it was my job to shake them in the plastic bag. I grew up making shake and bake pork chops with the famous boxed brand when I was a kid. A quick, simple meal to prepare that’s tasty not only for pork, but for chicken too! Bake at 400℉ (200℃) for 20 to 30 minutes (depending on the thickness of pork chop and whether it is bone-in or boneless), flipping the pork chops over halfway through cooking time.Shake and Bake Pork Chops - A copycat recipe of the boxed brand only a million times better delivering perfectly crisp, crunchy coated pork chops flavored with ingredients right from your pantry.Repeat the process with the remaining pork chops. Open the bag and place pork chop on the prepared baking sheet. Place pork chop in the zippered bag, close the bag, and shake pork chop until coated. Dip a pork chop in beaten egg mixture to lightly coat.In a separate medium-size mixing bowl, beat egg and the heavy cream.
In a large zipper style freezer bag, add the almond flour, parmesan cheese, paprika, garlic powder, sea salt, black pepper, and onion powder.Generously grease or oil a large baking sheet. 2 ½ tablespoon finely grated Parmesan cheese (the powdered kind).1 lb pork chops (about four 4 ounce pork chops).Easy Keto Shake Bake Pork Chops Ingredients:
Still, this new version is the easiest to make and has the most accessible ingredients to acquire. I have made different low carb versions of shake and bake breading in the past using different spices and different nut or seed flours that also taste amazing. My hubby thinks these have a lot more flavor than the store-bought kind. I was surprised that my family prefers the taste of my low carb gluten-free version of shake bake pork chops to the old-school traditional kind! If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. So it is ironic that years ago, when I started eating a low carb high-fat diet that I tried to recreate a shake & bake style version with more fat, but still the ease and simplicity of baking. It was all the rage when I was younger, as people were trying to avoid frying because of the fat involved.
If you grew up in the '70s, then you have probably made or have been served shake & bake style chicken or pork chops.
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