Recipes - Tried & True Baked Pork Chops




Baked Porkchops

Start with:
  • 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

Season porkchops, dredge in flour, dip in egg, coat with breadcrumbs, then dip in egg again and finally in breadcrumb mix.
Fry the porkchops in olive oil 5 min. per side till nicely browned.
Transfer to 9x13 baking dish, cover with foil and bake 20 min.

While baking, make the sauce by combining these ingredients:
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/3 cup white wine
I also added some lightly sauteed mushrooms and chopped green onions to the sauce.

Remove porkchops from oven, pour sauce over all, then cover with foil again, and bake an additional 20 minutes.
Serve over rice


I'm revising the directions - don't "double dip" the egg/breadcrumbs. I think one dip in each is fine.
The sauce absorbed into all that breading and it just solidified. Dd asked what the "pancake" was on the outside of the porkchops!:rolleyes24:

I've done it before without double dipping, and it was better.

Also, you might want to double the sauce...