Prep Time: 30 minutes
Cooking Time: 1 hour 30 minutes
A Sunday supper staple, at my house, Easy Baked Pork Chops are sure to please your entire family. This recipe really locks in the flavors and keeps the chops super moist – they almost melt in your mouth!
6 pork chops
1 tsp. garlic powder
1 tsp. seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Panko Italian-style bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
1. Preheat oven to 350°F.
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with the bread crumbs.
3. Heat the oil in a large saute pan, over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 13×9-inch baking dish, and cover with foil.
4. Bake at 350°F 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.
I usually substitute the cream of mushroom soup with cream of chicken. I’ve had really good results with this recipe mod.