Baked pork chops

Dinner tonight, March 14, 2014
Dinner tonight, April 27, 2013
Made with homemade condensed mushroom soup, so delicious !
6 Servings

  • 6 pork chops
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • 2 egg, beaten
  • ¼ cup all-purpose flour
  • 2 cups Italian-style seasoned bread crumbs
  • 4 tablespoons olive oil
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ½ cup milk
  • cup white wine

1) Preheat oven to 350 degrees F (175 degrees C).

2) Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

3) Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.

4) Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Nutritional notes:
Amount Per Serving
Calories: 457 | Total Fat: 19.9g | Cholesterol: 137mg

Conversion calculator
blog comments powered by Disqus