“Quick and Easy Baked Pork Chop recipe. Ingredients are easy to find in your kitchen. Better to serve with rice.”
Prep:30 m Cook:1 h 30 m Ready In 2 h
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

To make this Quick and Easy to Baked Pork Chop, You’ll need the following Ingredients:
Ingredients:
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounces) can condense cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Directions:
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 9×13 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.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

Quick and Easy_Baked Pork Chop

Quick And Easy Baked Pork Chop
Equipment
- Oven
- Small Bowl
- MediumSkillet
Ingredients
- 6 pork chops
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 2 cups Italian-style seasoned bread crumbs
- 4 tbsp olive oil
- 1 (10.75 ounces) can condense cream of mushroom soup
- 1/2 cup milk
- 1/3 cup white wine
Instructions
- 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 9×13 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.