Homemade Shake and Bake Pork Chops bring a crunchy, smoky twist to classic breaded pork cutlets. This easy shake-and-bake style recipe delivers a crisp crust and juicy interior without deep frying, making it perfect for busy weeknights or a satisfying weekend grill. Follow these clear steps and tips to get consistently tender, flavorful pork chops every time.
Traeger Breaded Pork Chops Recipe
This Traeger-style breaded pork chop technique reproduces the texture of fried pork chops using a pellet grill or oven: crunchy on the outside, tender and juicy inside. The homemade shake-and-bake mix is seasoned to add smokiness and herb notes, and works equally well on chicken or fish if you want variety.
Thin-cut pork chops are ideal for this preparation because they cook quickly and crisp up evenly. If you only find thicker chops, you can slice or pound them to a uniform thinness for the best results.
To flatten thicker chops: place each chop inside a resealable plastic bag or between two pieces of plastic wrap and gently pound with a rolling pin or meat mallet until about 1/4-inch thick. This helps the breading adhere and ensures even cooking.
Recipe Shopping List
Here’s a quick shopping checklist of the ingredients used in this recipe. For exact amounts, see the ingredient list in the recipe card below.
- Pork chops (thin-cut)
- Eggs
- Milk
- Flour
- Plain breadcrumbs
- Panko
- Avocado oil (or a neutral oil)
- Salt & black pepper
- Paprika
- Onion powder
- Garlic powder
- Dried parsley
- Dried oregano
- Dried basil
How To Make This Recipe
Below is a concise overview of the process so you can see the steps at a glance. Full ingredient amounts and detailed timing are listed in the recipe card further down.
- Preheat: Preheat your Traeger or pellet grill to 350°F (or preheat your oven to 375°F if you’re baking).
- Mix the breading: Combine breadcrumbs, panko, oil, and seasonings in a bowl or large resealable bag to create the shake-and-bake mixture.
- Set up dredging stations: Place flour in one shallow dish, whisk eggs and milk in a second, and keep the breading mixture in a third.
- Bread the chops: Dredge each chop in flour, dip in the egg wash, then press into the seasoned breadcrumb mixture so the coating adheres well.
- Cook: Arrange the breaded chops on a parchment-lined, grill-safe baking sheet. Cook for about 10–15 minutes, flip, and continue until both sides are golden and crisp and the internal temperature reaches at least 145°F.
- Rest and serve: Let chops rest briefly on a wire rack so the crust stays crisp, then serve hot with your favorite sides.
Recipe FAQ
The best results come from combining traditional fine breadcrumbs with panko for extra crunch. You can also make homemade breadcrumbs by drying and grating stale bread.
Can you make your own breadcrumbs?
Yes. Dry a piece of crusty bread, then pulse it in a food processor or grate it on a box grater. Use the finer crumbs to help the breading bind and reserve larger crumbs for extra texture.
What cut of pork is best?
Thin-cut pork chops or cutlets are ideal. If you’re using a tenderloin or thicker chops, slice them to about 1/2 inch and pound to about 1/4 inch for even cooking and the best crispness.
Serve This With
These pork chops pair beautifully with smoked or roasted potatoes—smashed smoked potatoes make a hearty side—or classic mashed potatoes for a comforting plate. Add a simple green vegetable like grilled asparagus or steamed green beans to balance the meal.
More Pork Recipes
If you enjoy this dish, try other pork-centered recipes such as pork fried rice, pork belly burnt ends, or smoked pork ribs for more smoky flavors and variety.
- Pork Fried Rice
- Pork Belly Burnt Ends
- Smoked Pork Ribs
- Traeger Smoked Chile Verde
- Traeger Al Pastor Tacos
Homemade Shake and Bake Pork Chops — Recipe Card
Yield: 8 servings | Prep: 5 minutes | Cook: 15 minutes | Total: 20 minutes
Ingredients
Breading
- 2 cups plain breadcrumbs
- 2 cups plain panko
- 1/3 cup avocado oil (or neutral oil)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
Meat + Extras
- 8 thin-cut pork chops
- 1/2 cup all-purpose flour
- 2 eggs
- 1/4 cup milk
Instructions
- Preheat your pellet grill or oven to 350°F (375°F for conventional ovens).
- Combine all breading ingredients in a large bowl or resealable bag and toss to blend evenly.
- Place flour in one shallow dish. Whisk eggs and milk together in a second dish.
- Dredge each pork chop first in flour, then dip into the egg wash, and press into the breadcrumb mixture until well coated.
- Arrange breaded chops on a parchment-lined, grill-safe baking sheet. Cook for 10–15 minutes, flip once, and continue until both sides are golden brown and the internal temperature reaches 145°F.
- Let the chops rest for 3–5 minutes on a wire rack to maintain crispness, then serve immediately.
Nutrition (per serving, estimated)
Calories: 296 | Total Fat: 12g | Saturated Fat: 2g | Cholesterol: varies | Sodium: 793mg | Carbohydrates: 40g | Fiber: 3g | Protein: 7g
Nutrition data is an estimate.