In the flurry of post-Harvey news last week, I didn’t blog about a pork chop story I wrote in last week’s food section about how I’m rediscovering this ubiquitous, inexpensive cut of meat.
In the story, you’ll find several recipes for cooking pork that do not involve shaking it in a bag of crumbs, but that’s the only way I knew how to cook pork chops until somewhat recently. Don’t get me wrong: I still love Shake ‘N Bake, homemade or store-bought, but if you’ve never made your own version of this popular breadcrumb mixture, here’s a basic recipe and technique that’s great for chicken or pork.
Homemade Shake ’N Bake
3 cups breadcrumbs
1/4 cup vegetable oil
1 tablespoon salt
2 teaspoons sugar
1 tablespoon paprika
1/2 teaspoon cayenne
1 teaspoon ground black pepper
1 teaspoon garlic salt
1/4 teaspoon dried onion flakes
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano
In a large bowl, mix together all the ingredients until the breadcrumbs are no longer clumpy from the oil. Store in a Mason jar with a tight-fitting lid for up to two months.
When ready to use, heat oven to 425 degrees. Pour a cup of the mix in a large zip-top bag. Pat the pork chops (or chicken breasts) with a wet paper towel so the skin is moist enough for the breadcrumbs to stick. Place one pork chop at a time in the bag, seal and shake. Remove the pork chop from the bag, shaking off excess breading, and place on a baking tray lined with aluminum foil. Repeat with remaining chops and bake for 15 to 20 minutes.
— Adapted from a recipe on allrecipes.com