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
1 teaspoon garlic salt
1/4 teaspoon dried onion
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 tightfitting 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
These pan-seared pork chops from “Cooking that Counts” pair well with roasted vegetables.
You can sear a thickcut pork chop like a steak in a pan or on a grill.