Why Are My Shake and Bake Pork Chops Soggy?

If you’ve ever made Shake ‘n Bake pork chops, you’ve probably encountered the dreaded soggy bottom syndrome. You carefully coat the juicy pork chops with the crumby Shake ‘n Bake coating, pop them in the oven, and eagerly await those crispy, crunchy chops. But when dinner time rolls around, you’re disappointed to find the bottoms are a wet, soggy mess while the tops stay nice and crispy. What gives?

As someone who grew up loving Shake ‘n Bake pork chops I’ve experienced this tragedy far too many times. No matter what I did it seemed like the bottom of the chops were doomed to be soggy. However, after some trial and error, research, and tips from others, I’ve finally solved the riddle of the soggy Shake ‘n Bake pork chop. Let’s get into the reasons why this happens and how to avoid it.

Why Do Shake and Bake Pork Chops Get Soggy on the Bottom?

There are a few culprits behind soggy Shake ‘n Bake pork chop bottoms:

1. Exuded Juices

As the pork chops cook, juices are expelled from the meat. This is totally normal and results in a juicy and flavorful chop. However, all those juices dripping out during cooking can collect under the chop. Since the bottom of the pork is sitting in liquid, it absorbs moisture and prevents the coating from getting crispy.

2. Insufficient Oil

Shake ‘n Bake includes a small amount of oil in the package, but often it’s not enough to sufficiently coat each chop to create a barrier between the wet meat and the breading. Without enough oil, the coating can’t get crispy and soaked up meat juices.

3. Steam Buildup

If you tightly pack the chops together on a sheet pan, steam can build up from the meat juices. This steam gets trapped under the chops rather than escaping. The steam saturation keeps the coating from crisping.

4. Incorrect Cookware

Cooking the chops directly on a sheet pan or glass baking dish means the meat is sitting in any juices that are released during cooking. This moisture exposure leads to a soggy bottom.

Tips to Avoid Soggy Shake and Bake Pork Chops

Luckily, with a few simple tweaks you can avoid the dreaded soggy Shake ‘n Bake pork chop bottom. Here are some tips:

• Pat the chops dry – Blot the raw pork chops thoroughly with paper towels before coating to remove excess surface moisture that can soggy up the coating

• Use a cooling rack – Elevate the chops off the pan so air can circulate underneath and juices can drip away from the meat The rack crisps all sides,

• Spray with oil – Lightly coat the chops with cooking spray after shaking in the coating to help it adhere and add a moisture barrier.

• Don’t overcrowd – Leave space between chops on the baking sheet so steam can escape rather than pooling under the meat.

• Broil briefly – After baking, pop the chops under the broiler for 1-2 minutes to crisp and dry out any soggy spots. Watch closely to avoid burning.

• Try double dipping – Dunk chops in egg wash first before shaking in the coating to really adhere the crunchy crust. The extra layer helps block moisture.

• Increase oven temp – Bake at 425°F rather than 350°F so the coating crisps faster before juices can saturate it.

• Blot during baking – Halfway through baking, remove chops and blot bottoms with a paper towel to remove any accumulating juices.

• Pre-cook meat – Partially cook the pork in the microwave before coating to pre-release some juices. Just don’t overcook.

• Switch coatings – Try a different brand of seasoned coating or make your own all-purpose blend for a crunchier crust.

• Butter the pan – Grease the baking sheet with butter rather than oil spray to better crisp and brown the coating.

Perfectly Crispy Shake and Bake Pork Chops

Follow these steps for tender and juicy pork chops with a crunchy, non-soggy Shake ‘n Bake crust:

Ingredients:

• 4 boneless pork chops, about 1-inch thick
• 1 packet Shake ‘n Bake Pork Chop Coating
• 1 large egg
• 2 Tbsp milk
• Cooking spray or butter

Instructions:

1. Preheat oven to 425°F. Place a cooling rack over a baking sheet and lightly coat with nonstick spray or butter.
2. Pat pork chops dry with paper towels. Beat egg and milk together in shallow bowl.
3. Working with one chop at a time, dip into egg mixture, allowing excess to drip off. Place into Shake ‘n Bake bag and shake to completely coat.
4. Place coated pork chops on cooling rack. Evenly space chops, leaving at least 1 inch between. Spray tops lightly with oil.
5. Bake for 20 minutes. Remove pan from oven and blot any juices from bottoms of chops with paper towel.
6. Return to oven and bake until internal temperature reaches 145°F, about 5-10 more minutes.
7. If any spots look soggy, broil chops for 1-2 minutes to crisp and brown. Serve immediately. Enjoy!

With these handy tips, you can finally achieve the crispy, crunchy Shake ‘n Bake pork chops you’ve been craving. Ditch those soggy bottoms for good. Just be sure to always use a cooling rack and don’t overcrowd the pan. Blotting during baking and increasing the oven temperature will also help ensure a crisp, non-soggy crust.