Ah yes, another pork chop recipe! You can’t blame me because pork is one of the best things in Mexico. I don’t buy the chops, I buy the loin and slice it to my desired thickness and then freeze what I am not going to use. Since I did not want to use the Smothered Pork Chop recipe, I decided I wanted to bake them for a change. Having no Shake and Bake, although it is available here, I searched the ‘Net for a homemade version, et voila! This recipe was very good and the Shake and Bake can be kept in a sealed jar for 1 to 2 months…good also with chicken…
Homemade Shake and Bake
3 cups bread crumbs – I used the Japanese Panko
1/4 cup vegetable oil
1 tbsp. salt
1 tbsp. dried onion flakes
3 tsp. paprika
2 tsp. sugar
1 tsp. garlic powder
1 tsp. pepper
1/2 tsp. cayenne I omitted this
1/2 tsp. dry parsley
1/2 tsp. dried basil
1/2 tsp. dry oregano
Mix all ingredients in a large bowl until evenly mixed and the crumbs are no longer clumpy from the oil.
Dump into a Mason jar or plastic container in the pantry for 1 to 2 months.
For Pork Chops – Preheat oven to 425 degrees. Dump some of the Shake and Bake in a large Ziploc bag. Rinse the chops in cold water. Let excess water run off. Place pork chops one at a time in the bag and shake until coated. Remove the chop from the bag, shaking off excess breading. Place on a cookie sheet lined with foil. Do the other chops. Bake for 15 to 20 minutes. Remember, pink is good in pork these days!
For Bone-in Chicken – As above, bake for 45 minutes.
Boneless Chicken – bake 20 minutes.
Recipe from The Black Peppercorn www.theblackpeppercorn.com