Sunday, November 7, 2010

Baked Pork Chops

I'm trying really hard to get out of my cooking rut so I am hoping (praying more like it) that this week will be different. I have gathered a few new recipes that I hope to try out so we'll see how I do.

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)
* I also used a bit of salt and pepper in my bread crumbs and skipped using the flour all together.

  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.
  3. 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.
  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.