Did you grow up with Shake and Bake? You know what I’m talking about…a box with a pack of seasoning, a plastic bag and a twist tie.  Mom would always leave the shaking to me! Good times!! Well this recipe is kinda the same principle. You start with a packet of Italian dressing dried seasoning mix, add a few special spices and add it to a ziploc bag.  But you not only get to shake the pork chops, you shake the potatoes as well.  Calling all kids to the kitchen and let the fun begin! (Just make sure you seal the ziploc bag or you may be in for more fun than you imagined.) The beauty of this recipe is that you bake everything on one pan, and it comes together in 30 minutes or less. You’re welcome! 

One Pan Baked Pork Chops and Potatoes

Shake and bake style pork chops and potatoes are coated with a delicious Italian seasoning blend and sprinkled with Parmesan cheese. This one pan meal comes together in less than 30 minutes.

Course Main Course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 8 boneless pork chops, thin
  • 2 pounds russet potatoes, quartered
  • 1 packet Italian dressing dried seasoning mix
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked or regular paprika
  • 1 teaspoon fresh chives, chopped
  • 1 teaspoon fresh parsley, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (or oil of your choice)
  • 1 cup panko breadcrumbs
  • 1/4 cup bread crumbs, Italian style
  • 1/2 cup milk
  • 1 large eggs, whisked
  • 4 tablespoons fresh parmesan cheese, grated


  1. Preheat oven to 425 degrees and spray a large baking sheet with cooking spray. 

  2. In a small bowl add the packet of Italian dressing, garlic powder, paprika, chives, parsley, salt and pepper. In a large ziploc bag, toss the potatoes with olive oil, then add half of the seasoning mix.  Zip bag and shake to coat the seasoning on the potatoes.  

  3. Place the potatoes on half of the prepared baking sheet and bake in the oven for 15 minutes. Meanwhile, prepare the pork chops.

  4. Season pork chops with salt and pepper. In the same ziploc bag, add the panko breadcrumbs, Italian breadcrumbs and the other half of the seasoning mix.  Set aside. In a medium sized, shallow bowl whisk together milk and egg.

  5. Dip pork chops in the milk mixture, turning to coat, then transfer the pork chop to the breadcrumb mixture, and shaking to coat.  Repeat for all pork chops.  After the potatoes have baked for 15 minutes, remove the baking sheet from oven and arrange the pork chops on the empty half of the pan.

  6. Return pan to oven for 7 minutes, then flip pork chops over and bake another 7 to 8 minutes or until pork chops are cooked through and potatoes are fork-tender.

  7. Sprinkle pork chops with Parmesan cheese. 

Recipe Notes

Serve with ranch dressing or ketchup.

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