Brining is the secret to moist pork chops, and this copycat recipe is de-li-cious!
Brining Ingredients:
4 bone-in pork chops, 1/2 inch thick
3/4 cup coarse kosher salt
3/4 cup granulated sugar
1 cup boiling water
1 gallon cold water
1 tablespoon black pepper
Copycat Shake 'n' Bake Ingredients:
2 cups dry breadcrumbs
1/4 cup vegetable oil
1/2 tablespoon salt
1/2 tablespoon paprika
1/2 tablespoon celery salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic salt
1/4 teaspoon minced garlic
1/8 teaspoon minced onion
1/2 pinch dried basil leaves
1/2 pinch dried parsley
1/2 pinch dried oregano
Instructions: A heavy-duty plastic tube, stainless-steel bowl, or re-sealable plastic bag can work as a brining container, as long as the pork is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine. Dissolve salt and sugar in the boiling water. Add it to the cold water; add pepper and stir to combine. Chill brine completely in the refrigerator before adding pork. Place your pork in the water and place in the refrigerator for 12-24 hours.
Preheat oven to 450 degrees. Combine all the Shake 'n' Bake ingredients in a large re-sealable plastic bag. Seal bag & shake all ingredients together.
Rinse THOROUGHLY your pork chops, then shake each piece in the coating bag. Place on a foil-lined baking sheet. Cook 15 minutes or until done (160 degrees).
By the way, this goes great with Grown Up Mac and Cheese!
Brining Ingredients:
4 bone-in pork chops, 1/2 inch thick
3/4 cup coarse kosher salt
3/4 cup granulated sugar
1 cup boiling water
1 gallon cold water
1 tablespoon black pepper
Copycat Shake 'n' Bake Ingredients:
2 cups dry breadcrumbs
1/4 cup vegetable oil
1/2 tablespoon salt
1/2 tablespoon paprika
1/2 tablespoon celery salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic salt
1/4 teaspoon minced garlic
1/8 teaspoon minced onion
1/2 pinch dried basil leaves
1/2 pinch dried parsley
1/2 pinch dried oregano
Instructions: A heavy-duty plastic tube, stainless-steel bowl, or re-sealable plastic bag can work as a brining container, as long as the pork is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine. Dissolve salt and sugar in the boiling water. Add it to the cold water; add pepper and stir to combine. Chill brine completely in the refrigerator before adding pork. Place your pork in the water and place in the refrigerator for 12-24 hours.
Preheat oven to 450 degrees. Combine all the Shake 'n' Bake ingredients in a large re-sealable plastic bag. Seal bag & shake all ingredients together.
Rinse THOROUGHLY your pork chops, then shake each piece in the coating bag. Place on a foil-lined baking sheet. Cook 15 minutes or until done (160 degrees).
By the way, this goes great with Grown Up Mac and Cheese!
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