Good morning everyone! I hope self-isolation is treating you well and that you aren't going too stir-crazy. Today on the blog, we are going to make something very special: DIY Shake and Bake Pork Chops! That's right, we are going to make our own version of shake n' bake, coat some pork chops in it, cook them up, and serve them with cauliflower mash and roasted asparagus.
Jump to:
- Making the DIY Shake and Bake Seasoning
- Breading the Pork Chops
- Baking the Pork Chops
- Preparing the Cauliflower Mash
- Preparing the Roasted Asparagus
- Making the Sweet Chilli Gastrique
- Flipping the Pork Chops
- Roasting the Asparagus
- Final Flip if Needed
- Mashing the Cauliflower
- Plating and Serving
- Conclusion
- Recipe
If you are sitting at home, looking at a package of pork chops and wondering what to do with them, I've got you covered. This is a great dish for anyone who loves pork chops but wants to try something a little different from the usual pan-sear. So, let's get right to it.
Making the DIY Shake and Bake Seasoning
First things first, I popped the oven on to 400 degrees F. While the oven was preheating I measured my bread crumbs (I used gluten-free) into a large zip lock bag. To the bread crumbs, I added onion powder, garlic powder, kosher salt, black pepper, dried sage, and paprika. Check out the measurements in the recipe at the bottom of this post.
Once all the seasonings were measured into the bag, I sealed it, gave it a good shake to mix it all up and set it aside.
Breading the Pork Chops
In order to get a nice even coating of our DIY Shake and Bake we have to first wet the pork chops. To do this you could use a beaten egg or two, or you can use milk which is what I did. I went with milk because it gives you a thinner, crisper coating.
I poured some milk into a bowl, dipped my pork chops in it, put them in the zip lock bag, and shook with all my might. More cooking should involve vigorous shaking. It's a great way to release some of that isolation stress.
Baking the Pork Chops
Once the pork chops are breaded, generously oil a sheet pan with olive oil. Put the pork chops on the sheet pan, making sure to leave space between each one. Put the pan in the lower third of the oven and cook.
Preparing the Cauliflower Mash
Now that the pork is in the oven it is time to move on to the cauliflower. First up, clean the cauliflower by cutting out the root, pulling the leaves off and cutting into florets. The easiest way to do this is to push the tip of your knife into the base of the cauliflower at a 45 degree angle. Then spin the cauliflower 360 degrees. The stem and leaves should mostly come right off. Then just cut away any bits that didn't come off the first time.
Once the cauliflower is cleaned and cut into florets, put it in a pot, cover with hot water, add salt, put a lid on it and bring it to a boil. Cook until the cauliflower is tender.
Preparing the Roasted Asparagus
We also have to clean the asparagus. To do this, grab it by the top and bottom and bend it. Where the stem breaks is where it goes from being woody to being tender. Discard the bottom woody bits and spread the rest out on a sheet pan. Drizzle the cleaned asparagus with olive oil and season with salt and pepper. Set aside until ready to cook.
The asparagus is only going to take about 12-15 minutes to cook so we want to wait to put it in the oven until the pork chops only have about that much time left.
Making the Sweet Chilli Gastrique
With our DIY Shake and Bake pork chops, we are going to need some kind of sauce. When it comes to breaded meats there is one sauce that I love above all else, which is sweet chilli gastrique. You've seen me use this before but I don't care. It's delicious and I wanted to use it again. To make it, combine honey, vinegar, chilli flakes, salt and pepper and a clove of garlic in a small pot and bring it to a boil. Once it's boiling, turn the heat down and simmer for 8-10 minutes. Finish the sauce by whisking in a bit of butter. If you enjoy making your own sauces and condiments, my barbecue sauce recipe is another favourite of mine.
Again, check the recipe below for the measurements of the full ingredients.
Flipping the Pork Chops
After about 12 minutes in the oven, the pork chops should be ready to flip. They are ready when they're golden brown. Flip the pork chops and return them to the oven. At this point, the asparagus can go in the oven as well.
Roasting the Asparagus
After about 12 minutes in the oven, take the asparagus out and set it aside. Feel free to drizzle with lemon juice and sprinkle with parmesan cheese.
Final Flip if Needed
You may not have to do this part, but I flipped my pork chops and put them in the oven one more time. They just weren't exactly golden enough. I put them in for another 3-4 minutes while I mashed my cauliflower.
Mashing the Cauliflower
Once the cauliflower is very tender, drain it, season it with salt and pepper, and add 1-2 tablespoon of butter. Grate in a bit of parmesan cheese and mash it up really well using a potato masher.
Plating and Serving
With everything ready to go, all that is left is to plate dinner. First up, put a big scoop of the cauliflower mash down, then the asparagus, topped by a pork chop and finished with the sauce.
Conclusion
This meal is deceiving in the best way -- it looks like a simple weeknight dinner, but the homemade shake and bake coating paired with that sweet chilli gastrique genuinely blew me away. The pork chops come out juicy and tender with a crisp, flavourful crust, and the cauliflower mash is a lighter alternative that still feels indulgent.
Recipe
Ingredients
- 6 Pork Chops
- 1 cup bread crumbs
- ½ cup milk
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Ground Sage
- ½ teaspoon Paprika
- 1 Head Cauliflower
- ¼ cup grated Parmesan Cheese
- 2 tablespoon butter
- Salt and Pepper to taste
- 1 bunch asparagus
- 1 tablespoon olive oil
- Salt and Pepper to taste
- ¼ cup honey
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoon water
- 1 clove garlic
- 1 tablespoon Vinegar
Instructions
- Preheat the oven to 400°F
- Combine the bread crumbs, salt, pepper, and spices in a large zip lock bag.
- Dip the pork chops in the milk, toss with the bread crumbs, then place on a greased sheet pan.
- Put the pork chops in the oven for 20-25 minutes or until cooked through. Flip halfway through cooking.
- Meanwhile, break the cauliflower into florets, put in a pot and cover with salted water.
- Bring the cauliflower to a boil and cook until tender.
- Drain off the water, let the cauliflower steam in the colander for a minute or two, then mash with the butter.
- Finish the cauliflower with salt, pepper, and parmesan.
- While the cauliflower and pork are cooking, break the ends off of the asparagus.
- Spread the asparagus spears out onto a sheet pan, drizzle with olive oil, and season with salt and pepper.
- Put the asparagus in the oven with the pork when there are about 15 minutes left on the timer for the pork.
- For the sauce, combine all the ingredients except the butter. Bring to a boil, turn the heat down and simmer for 10-15 minutes.
- Remove the sauce from the heat and whisk in the butter.
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