Baked Pork Chops

ChubbyBunny

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 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
1/2 cup milk
1/3 cup white wine

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

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.

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.

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.

Serves 6

Calories: 478
Total Fat: 22.4g
Cholesterol: 132mg
Sodium: 1158mg
Total Carbs: 36.2g
Dietary Fiber: 1.7g
Protein: 29.4g

A few notes:
- First, I do not love breaded chops, they do mention that the breading adds flavor though, I personally would rather just season the chops... Crisp the outsides and continue on with the recipe.
- Secondly, many who reviewd this recipe mixed up the types of soup you could use. I personally don't love Cream of Mushroom.... so other Cream soups would be a great alternate.
-Third, depending on how long you "crisp" the chops before you cook them WILL affect cooking time. A lot of times pork is over cooked. If you fry them til they're pretty done one look at about 20/20 for cooking time in oven.
-Fourth, some people heated up the "sauce" on the stove top instead of pouring it on the chops. This will alter the outcome of the chops tenderness but can still be tasty. Maybe only 35 minutes tops for chops in the oven without sauce.
-Lastly, if you don't have wine running around you can substitue it with additional milk. I am sure you could use white grape juice or stock as well.

ChubbyBunny

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 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
1/2 cup milk
1/3 cup white wine

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

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.

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.

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.

Serves 6

Calories: 478
Total Fat: 22.4g
Cholesterol: 132mg
Sodium: 1158mg
Total Carbs: 36.2g
Dietary Fiber: 1.7g
Protein: 29.4g

A few notes:
- First, I do not love breaded chops, they do mention that the breading adds flavor though, I personally would rather just season the chops... Crisp the outsides and continue on with the recipe.
- Secondly, many who reviewd this recipe mixed up the types of soup you could use. I personally don't love Cream of Mushroom.... so other Cream soups would be a great alternate.
-Third, depending on how long you "crisp" the chops before you cook them WILL affect cooking time. A lot of times pork is over cooked. If you fry them til they're pretty done one look at about 20/20 for cooking time in oven.
-Fourth, some people heated up the "sauce" on the stove top instead of pouring it on the chops. This will alter the outcome of the chops tenderness but can still be tasty. Maybe only 35 minutes tops for chops in the oven without sauce.
-Lastly, if you don't have wine running around you can substitue it with additional milk. I am sure you could use white grape juice or stock as well.