Tonight I made these baked pork chops even though I was very cautious since I cannot stand cream of mushroom soup. I took the advice of a fellow recipe reviewer who suggested the golden mushroom soup and I am glad I listened. These babies were awesome and I think my hatred of cream of mushroom soup may have lessened a little bit. This recipe is definitely a keeper for us. I served ours with mashed potatoes, corn, and chicken stuffing since my husband doesn't like mashed potatoes. If you want to have enough of the gravy to go over your taters I would suggest doubling the cream of mushroom soup and the milk.
Baked Pork Chops~
- 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 used golden mushroom soup for a heartier flavor)
- 1/2 cup milk
- 1/3 cup white wine (I used additional milk instead)
- 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.