This Beef and Broccoli takes just minutes to throw in the slow cooker. My top five favorite recipes on the blog!
The beef melts in your mouth and the flavor is out of this world! If you don’t have all day but are in the mood for an excellent beef and broccoli dinner, try it with garlic or only 20 Minute dinner.
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Yes, Paula Deen Chicken Casserole With Stuffing can be in advanced and kept in the freezer for up to 6 months. Make sure to store your casserole in an airtight container then place it in the freezer immediately.
You will know that your Paula Deen Chicken Casserole With Stuffing is done when the edges of the casserole are bubbling in the oven. The cooking time can vary depending on how large of a casserole dish you use, The power of your oven, your climate, and the coldness of the casserole when it goes in the oven are all factors that will affect the amount of time your chicken and stuffing casserole with vegetables is hot throughout.
- 3 cups plain breadcrumbs not panko
- 1/4 cup canola oil
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon celery salt
- 3/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- 6 bone-in 1/2″ thick pork chops
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Add the breadcrumbs, oil and all of the spices and herbs to a large resealable plastic bag. Seal the bag and gently rub the ingredients together until fully combined.
Pat the pork chops dry with paper towels (do not rinse) and place one chop into the bag. Seal, leaving a little air trapped inside so you can shake it around to coat. Shake gently until the pork chop is fully covered.
Lay the coated pork chop on the prepared baking sheet.
Repeat with each piece of pork, arranging the baking sheet at least 1-2 inches apart.
Bake in the preheated oven for 15 minutes. Flip the pork chops over and bake for an additional 10 minutes. Pork should register at least 140 degrees F on an internal meat thermometer.
Rest for 5 minutes, then garnish with fresh minced parsley if desired and serve immediately.
Storage – Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating – For best results, reheat the leftovers in the oven at 400 degrees F for about 10-15 minutes until warmed and crispy again.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Cuisine: American
- Diet: Vegan
- Serving Size: 6
- Calories: 589kcal
- Sugar: 3g
- Sodium: 1652mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 117mg
Keywords: pork chop recipes, baked pork chops, shake and bake pork chops
How To Make Shake ‘n Bake Pork Chops
Just add the breading ingredients to the bag, toss in the pork chops, and shake up!
Start by preheating the oven and lining a baking sheet with parchment
Make the Shake ‘n’ Bake Coating
In a large resealable plastic bag add the breadcrumbs, oil, and all of the spices. Then seal up the bag and gently rub everything together until combined.
Don’t Overcook – The meat will continue cooking while it rests so it’s best to take them out of the oven at around 140 degrees F so that after resting they are the perfect 145-150 degrees F.
Let the pork chops rest – Letting meat rest before cutting into it allows the juices to redistribute. This gives you tender pork chops that aren’t dry.
Flip for even cooking – Flipping the chops a little over halfway cooking helps the breading get evenly crispy and golden on both sides.