Prep time: 30 mins | Cook time: 1 hr 30 mins | Total time: 2 hrs | Servings: 6
The aroma when I took the chops out of the oven was super great, my mouth was watery! Took me only thirty minutes to prep, this tender and juicy Baked Pork Chops with luscious Mushroom Soup became my family’s instant favourite. You can serve this with rice, mashed potato, corn, or your favourite side.
Ingredients
6 pork chops
1 tsp garlic powder
1 tsp seasoning salt
2 Egg, beaten
¼ c. all-purpose flour
2 c. Italian-style seasoned bread crumbs
4 tbsp olive oil
1 (10.75 oz.) can condense cream of mushroom soup
½ c. milk
⅓ c. white wine
How to make Baked Pork Chops With Mushroom Sauce
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Rinse, then pat the pork chops dry. To taste, season with garlic powder and seasoning salt.
Step 3: In a small bowl, place the beaten eggs.
Step 4: In flour, lightly dredge the pork chops. Dip them next in the eggs, then generously coat them with bread crumbs.
Step 5: In a medium skillet, heat oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet and fry for about 5 minutes on each side until the breading looks well brown.
Step 6: To a 9 x 13-inch baking dish, transfer the cooked pork chops, then cover with foil.
Step 7: Place in the preheated oven and bake for about an hour.
Step 8: In the meantime, place the cream of mushroom soup, milk, and white wine in a medium bowl. Mix well to combine.
Step 9: After an hour of baking, pour the soup mixture over the pork chops, replace the foil, and continue baking for 30 minutes more.
Nutrition Facts:
Per Serving: 457 Calories | Protein 29.9g | Carbohydrates 36g | Fat 19.9g; Cholesterol 128.5mg | Sodium 1142.4mg.
Ingredients
- 6 pork chops
- 1 tsp garlic powder
- 1 tsp seasoning salt
- 2 Egg, beaten
- ¼ c. all-purpose flour
- 2 c. Italian-style seasoned bread crumbs
- 4 tbsp olive oil
- 1 (10.75 oz.) can condense cream of mushroom soup
- ½ c. milk
- ⅓ c. white wine
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Rinse, then pat the pork chops dry. To taste, season with garlic powder and seasoning salt.
Step 3: In a small bowl, place the beaten eggs.
Step 4: In flour, lightly dredge the pork chops. Dip them next in the eggs, then generously coat them with bread crumbs.
Step 5: In a medium skillet, heat oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet and fry for about 5 minutes on each side until the breading looks well brown.
Step 6: To a 9 x 13-inch baking dish, transfer the cooked pork chops, then cover with foil.
Step 7: Place in the preheated oven and bake for about an hour.
Step 8: In the meantime, place the cream of mushroom soup, milk, and white wine in a medium bowl. Mix well to combine.
Step 9: After an hour of baking, pour the soup mixture over the pork chops, replace the foil, and continue baking for 30 minutes more.
