Homemade Shake and Bake Pork Chops add some smoky flavors to your classic breaded pork cutlets. Making a great thing even better always presents a challenge. With this shake and bake breaded pork chop recipe, you rise to the occasion and go above and beyond!
Breaded pork chops on your pellet grill
If you have enjoyed pork katsu or schnitzel, then you have savored the pleasure of a juicy inside and crunchy outside breaded pork chop. It is a dish by many names found the world over.
For this take on classic breaded pork chops, you add the pellet grill smoke and bake it in a pellet grill. If you don’t have a pellet grill, then you can still do it over regular coals, or even in the oven.
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Prep The Pork For Pellet Grill Breaded Pork Chops
With breaded pork chops, you want thinner cuts of pork. Most breaded pork chops actually call for pounding the pork cutlet to make it thinner. This has a few benefits, but it is totally optional.
If you do decide to lay some smackdown on your pork, then there is a method to the madness. Wrap the pork chops in plastic wrap, then smack it a few times with a heavy cast iron pan. It will thin the piece of pork.
The advantages of doing this include:
- A crispier piece of pork
- Less chance of burning the breading waiting for the pork to cook through
- Tenderizes the meat
- Faster cooking time and better surface area for smoke penetration
Of course, a bone in pork cutlet is not going to work this way. No problem. You can still bread it and smoke it. Just make sure the meat is not too close to the heat. You don’t want the breading to burn while the pork cooks through.
Having a bone in means a longer cooking time any way you slice it.
Also check out my Stuffed Smoked Pork Tenderloin!
Bread Crumbs for Pellet Grilled Pork Cutlets
The breading for your smoked breaded pork cutlets can be seasoned bread crumbs or panko. You can even take an old dry piece of bread and make your own seasoned bread crumbs. In this recipe, I use a combination of traditional bread crumbs and panko for the best results.
How to make your own breadcrumbs
To make your own bread crumbs, dry out a piece of break, french baguettes work really well. Grate the bread on the small and medium settings. The dusty crumbs help bind the breading on better. The larger crumbs make for more crunchy bite.
Where to find pre-made breadcrumbs
There are plenty of seasoned bread crumbs to choose from. You can generally find them where the spices are or in the baking aisle.
If you go with panko, make sure you don’t skimp on the seasonings. Panko crumbs are essentially specially made bread crumbs, but they are typically plain. Their main feature and benefit is the larger flake.
How to season your own breadcrumbs
Important note! If you want to go for your own seasoning mixture, use a lighter hand with the seasonings in the recipe below or you’ll have an overly salty mess on your hands!
To season your own bread crumbs, you can use a wide variety of spices based on what you like best with chicken. You can also dress up pre-mixed seasoned bread crumbs to make them more interesting.
If you want to go in a savory direction, then any combination of the following is great with breaded chicken, thyme, rosemary, sage, and parsley.
For spicy, use cayenne and pepper and dried mustard.
If you want a more herbal or fruity edge to your breadcrumbs, then dried lemon peel, cilantro, basil, or even mint work. Don’t use too much mint though. A little goes a long way.
Of course, dried onion powder and garlic powder go with all of those or work on their own merits. In fact, any combination of these is fantastic.
Check out all of my Traeger Recipes!
Best cuts of pork for smoked shake and bake breaded pork cutlets
You can use pork cutlets or slice your own pork cutlets from a long strip of tenderloin. If you slice from a tenderloin, then make sure to cut the pork about half an inch thick.
You will be smacking them to about a quarter inch thick. Why not cut them that thin in the first place? That’s the route I usually take if I don’t buy the pre-cut thinly sliced pork chops right from the grocery store.
How to cook the shake and bake bread pork chop
The first thing is to dreg your cutlet in flour, then right into an egg wash, then drop it into a plastic zip bag full of your seasoned crumbs. Shake, shake, shake, like rock and roll never died.
Now take the breaded cutlets out and lay them into a lightly oiled cast iron pan and set that over the hottest part of the pellet grill.
Turn the cutlet after a few minutes.
When the breading has baked on for a few minutes on each side, then put the cutlet over the cooler area of the grill. Cover, and let it smoke and cook through and through.
What should I serve with Shake and Bake Pork Chops?
Then I’d typically throw out some grilled asparagus, or just simple steamed green beans. So easy!
Hit up this Brownie Sundae from my fave, Sugar Dish Me too, and help feed some of her 9 dogs that she’s got running around there at any given time. (She’s a rescuer of all the dogs. Or all the dogs that can fit into her house at any given time, and then some.)
Any other great pork recipes?
If you like this, then you might enjoy some of my other pork inspired recipes.
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- 2 cups plain breadcrumbs
- 2 cups plain panko
- 1/3 cup avocado oil (or similar)
- 1 1/2 teaspoons salt
- 1/2 teaspoon 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
- Place all of the ingredients into a large freezer baggie and toss to combine.
- Coat your meat by first drenching in flour, then in an egg/milk wash (1 egg + 1 tablespoon milk), and then coating in the shake-and-bake breading. It'll stick on much better this way! If you want to actually shake it, you can, but it isn't really easier and doesn't do as good of a job, in my opinion.
- Place your meat on a parchment-lined baking tray, and cook your meat in a 375° oven until the meat is cooked to the minimum internal temperature, and the breading is crispy and brown.
- Remove and let rest for 5 minutes on wire racks and then serve hot.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 296Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 793mgCarbohydrates: 40gFiber: 3gSugar: 3gProtein: 7g