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Saturday, February 19, 2011

Baked Pork Chops

Serves: 6
Prep Time: 30 Min, Cook Time: 1 Hr 30 Min
Serving Suggestions: Mashed Potatoes, Risotto, Sweet Potatoes, Salad, Vegis
Source: All Recipes 
  • 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 (I'll use cream of chicken soup)
  • 1/2 cup milk
  • 1/3 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. Let sit about 10 minutes.
  3. Heat the oil in a medium skillet over medium-high heat. (Oil Test:  if you place some breading in the pan, make sure the oil bubbles before putting chops in pan).  Fry the pork chops 5 minutes per side, or until the breading appears well browned. (Note: let chops fry for several minutes before turning, to insure your breading stays to the chops)  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.

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