Baked Pork Chops Recipe

Baked Pork Chops     Printable Recipe

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6 pork chops

1 teaspoon garlic powder

1 teaspoon seasoning salt

2 eggs, 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 (Healthy Request)

1/2 cup milk (I replace with apple juice)

1/3 cup white wine (I omit)

Preheat oven to 350 degrees F.

Rinse pork chops, (I do not rinse) 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. (Sometimes I add sliced onion before baking)

Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine (I omit the wine & use ½ cup apple juice instead of milk) 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.

Notes: I have used the initial crumbing, frying, & baking technique and a variety of liquids, including a homemade barbeque sauce like mixture with good results. This works especially well with less desirable cuts of pork chops.