READY IN: 2 HRS 30 MINS | SERVES: 6
If you have not tried this fantastic pork chop recipe yet, you are already missing out! Who would not want a moist and tender pork chop smothered in a simple yet the best sauce that’s to die for? I think no one! The best part is, all you need is probably in your pantry already. Serve these delicious pork chops over rice with your favourite side dishes for a delightful weeknight meal that your entire family will love!
INGREDIENTS
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4 tbsp olive oil
6 pork chops
2 Eggs, beaten
1⁄4 c. all-purpose flour
2 c. Italian style breadcrumbs
1⁄2 c. milk
1 (10 3/4 oz.) can condense cream of mushroom soup
1⁄3 c. white wine
1 tsp garlic powder
1 tsp seasoning salt
HOW TO MAKE AWESOME BAKED PORK CHOPS
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Rinse and pat dry the pork chops. To taste, season them with garlic powder and seasoning salt.
Step 3: In a small bowl, place the beaten eggs.
Step 4: Lightly dredge the pork chops in flour, then dip in the egg and generously coat the chops with the bread crumbs.
Step 5: In a medium skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chops to the skillet and sear for about 5 minutes on each side or until brown. When done, remove the chops from the skillet and place them in a 9 x 13-inch baking dish. Tent the chops with foil.
Step 6: Place the baking dish in the preheated oven and bake the pork chops for about an hour.
Step 7: In the meantime, whisk the mushroom soup with milk and white wine in a medium bowl until well combined.
Step 8: Remove the chops from the oven after an hour and pour the soup mixture over. Cover the dish again and return to the oven. Resume baking for additional 30 minutes.
NUTRITION FACTS:
Serving Size: 1 (350) g, Servings Per Recipe: 6
AMT. PER SERVING: Calories: 671.4, Calories from Fat 308 g 46 %, Total Fat 34.2 g 52 %, Saturated Fat 9.3 g 46 %, Cholesterol 202.2 mg 67 %, Sodium 764 mg 31 %, Total Carbohydrate 35.1 g 11 %, Dietary Fiber 1.8 g 7 %, Sugars 3.2 g 12 %, Protein 50.2 g 100 %
Ingredients
- 4 tbsp olive oil
- 6 pork chops
- 2 Eggs, beaten
- 1⁄4 c. all-purpose flour
- 2 c. Italian style breadcrumbs
- 1⁄2 c. milk
- 1 (10 3/4 oz.) can condense cream of mushroom soup
- 1⁄3 c. white wine
- 1 tsp garlic powder
- 1 tsp seasoning salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Rinse and pat dry the pork chops. To taste, season them with garlic powder and seasoning salt.
Step 3: In a small bowl, place the beaten eggs.
Step 4: Lightly dredge the pork chops in flour, then dip in the egg and generously coat the chops with the bread crumbs.
Step 5: In a medium skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chops to the skillet and sear for about 5 minutes on each side or until brown. When done, remove the chops from the skillet and place them in a 9 x 13-inch baking dish. Tent the chops with foil.
Step 6: Place the baking dish in the preheated oven and bake the pork chops for about an hour.
Step 7: In the meantime, whisk the mushroom soup with milk and white wine in a medium bowl until well combined.
Step 8: Remove the chops from the oven after an hour and pour the soup mixture over. Cover the dish again and return to the oven. Resume baking for additional 30 minutes.
