Shake and bake pork chops

[Duanessmokedmeats]

Did 4- 2" thick pork chops. Marinaded in Bourbon Maple marinade for 8+ hours. All seasoned with rub, and 2 added shake and bake.
I preferred the seasoned only chops. Wife and daughter liked the shake and bake. I thought they were not as moist.
Also did some baked beans.
Chops only took a little over an hour to do.
All was yummy.

[Jerod Broussard]

Shake and Bake for the win for me.

[Jfrosty27]

Big, thick chops like that are one of my faves. I hit them with one of my various pork rubs and smoke them at 235 in the Recteq to about 145 IT. Never thought of using Shake and Bake. They look great. Hmmm. Something to try.

[HawkerXP]

"And I helped" said the pbc.

PBC, PBC, PBC!

[fzxdoc]

[Finster]

😂😂

[au4stree]

As soon as I read the title I said that in my head, “and I helped”. 😂

[fzxdoc]

That PBC cook-in-progress photo is a keeper. Nice cook!

Husband loves Shake and Bake, although I haven't used it for years, since our girls were small, actually. I may give this a try soon.

[HawkerXP]

+1

didn't know they still made it.

[Potkettleblack]

I could see doing it with seasoned panko, but I’d be concerned about the shake and bake losing it’s integrity and becoming overly mushy.

[Duanessmokedmeats]

It wasn't as crisp. Next time I will crack the lid to bring the Pit temp to @350, when IT is about 125 to 130.

[LA Pork Butt]

The empty plate says everything!

[Soonerpop]

Both look delicious! I’ll try that on Junior. (PBJ)

[Duanessmokedmeats]

You may want to crack the lid @125 to 130 IT. That may crisp up the coating.

[Purc]

It's not fried......it's Shake and Bake......and I haalped!

[Michael_in_TX]

Shake and bake pork chops were a stable of my weeknight dining when I was first married. Only wish I knew then what I know now about only taking pork to 140 F! I sure was eating some 175 F+ pork back then!

[fzxdoc]

Me too! That's one reason why I wasn't a big fan of pork chops back in the day. Toooo dry!

Dropping the safe temp to 145° was a game changer, along with the brining+reverse searing or SV methods that I now use

K.

[Skip]

Agreed! 140-145* Pork Chops for THE WIN!

[Burntfood]

Sigh. We still have to cook pork to 160 degrees up in Canada. Apparently Govt of Canada wants to do its own damn test and not just accept USDA's research to cook to 145........Are they going to arrest me?

Link below:

Cooking Temperatures in Canada vs. USA


Pork in Canada (whole cuts) need to be cooked to an internal temperature of 160˚F (71˚C). For more information please visit the following link: https://www.canada.ca/en/health-cana...res-chart.html

Pork in USA need to be cooked to an internal temperature of 145˚F for whole meats with a 3 minute resting period. For more information please go the the following link: https://www.fsis.usda.gov/wps/portal...chart/ct_index

*Canada has not yet changed its cooking temperatures because Health Canada is doing its own separate investigation independent of the USDA in the United States.

[Duanessmokedmeats]

Don't tell them what temp you finished at.