I admit it, I’m a Shake ‘n Bake addict. It started when I was a kid. My mom would make Shake ‘n Bake pork chops on occasion and I loved them. They became a common site on my dinner table years later. Today, I make my own Shake ‘n Bake mix, often coming up with my own flavor, like chipotle, and now my over-the-top delicious curry mix.
I was blown away by how much I loved this curry Shake’n Bake mix on pork chops (I’m sure it’d rock big time on chicken too!). Just the right amount of curry flavor, the mix adheres perfectly. Every bite is packed with flavor and is oh so juicy. I loved these curry Shake ‘n Bake chops. They were fantastic!
If you really like the taste of curry, I would definitely recommend adding more curry than I state in the recipe. You can taste and add more as you mix. I found the two tablespoons to have a nice, fairly mellow curry flavor. If you prefer yours to be stronger, go for it! You’ll love it!
Curry is also great on chicken wings. Try my brown sugar curry wings.
Curry Shake 'n Bake
Servings 4 cups
Curry Shake'N Bake
- 2 tablespoons curry powder or more, to taste
- 3 cups unseasoned bread crumbs
- 1 tablespoon kosher salt
- 1 tablespoon dried onion flakes
- 3 teaspoon paprika
- 2 teaspoons sugar
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 cup vegetable oil
Curry Shake'N Bake
Combine the dry ingredients in a bowl.
Add the oil and stir until the lumps are all gone.
Store in an air-right container for up to 2 months until ready to use.
For pork chops
Preheat oven to 425 F.
Rinse chops and pat dry.
Working in batches, transfer chops to a resealable bag.
Add curry Shake'n Bake mix.
Seal and shake to coat chops.
Shake off excess coating and transfer chops to a foil-lined baking sheet.
Bake for 20-25 minutes or until done.
Preheat oven to 400 F.
Working in batches, transfer chicken pieces to a resealable bag.
Add curry Shake'n Bake mix.
Seal and shake to coat chicken.
Shake off excess coating and transfer chicken to a foil-lined baking sheet.
Bake for 40-45 minutes for bone-in chicken or 20 minutes for boneless chicken until done.
Oh how I do love Shake ‘N Bake pork chops. And as much as they are great made in the oven, I was completely blown away by how fantastic they were cooked in my Char-Broil Big Easy. Crazy tasty, the chops were unbelievably moist and tender. Every bite was so good, I hated coming to the end. Well, except that I saved the bone for last. You can’t have a Shake ‘N Bake chop and not gnaw on the bone. It’s almost a law. You could use boneless chops, but bone-in have much more flavor.
I used 3/4″ bone-in chops, which took just over 20 minutes to cook to 160 F. I cooked the chops in Bunk Bed baskets lined with foil for easy clean up. Depending on the size of your chops, you might be able to cook two at a time per basket, but don’t crowd them or they won’t cook completely or consistently. If you use multiple bunk bed baskets so you can cook multiple chops at once keep in mind that each level might cook at a different rate. Try to use same-thickness chops on each level so they all finish at the same time.
You can use any flavor Shake ‘N Bake you like. Read the package instructions to decide how much you’ll need for the chops you have. I prefer my homemade chipotle Shake ‘N Bake. It takes just like the classic mix, but with a nice little smoky kick.
I like my pork chops with a crispy side salad topped with croutons that I also made on my Big Easy.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Shake 'N Bake Pork Chops on the Char-Broil Big Easy
You can cook only one large pork chop (or maybe two small ones) at a time in the Big Easy basket. But, with a little finagling you can also add up to three Bunk Bed Baskets
, giving you room for four large pork chops at once. Note that the chops at the top of the basket may cook at a different rate than those at the bottom, so start checking the temperatures after 20 minutes for chops that are around 3/4" thick. Thinner chops will of course take less time and thicker ones will take longer.
Fire up your Big Easy.
Working one at a time, place a pork chop into a resealable bag containing the Shake 'N Bake mix. Seal and shake until coated. Alternatively, pour the Shake 'N Bake out onto a plate and press the chop into the mixture, flipping and pressing the other side to also coat it.
Line the Big Easy basket and any bunk bed baskets with foil. I sprayed mine with non-stick spray but I don't think it's absolutely necessary.
Lower basket into the Big Easy.
Cook for 20 minutes then check the temperature in multiple places. The minimum safe temperature is 145 F, but I personally aim for 160 F as measured in several places.
Remove from the Big Easy and rest 5 minutes before serving.