Awesome Baked Pork Chops

yooper's Note:

These chops remain moist and tender, and the sauce is to die for! You probably have all the ingredients in your kitchen to make this! Serve these chops over rice!

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 6 pork chops
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 2 eggs , beaten
• ¼ cup all-purpose flour
• 2 cups Italian style breadcrumbs
• 4 tablespoons olive oil
• 1 (10 ¾ ounce) can condensed cream of mushroom soup
• ½ cup milk
• 1⁄3; cup white wine

Directions:

1. Preheat oven to 350.
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
3. Place the beaten eggs in a small bowl.
4. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
5. Heat the oil in a medium skillet over medium-high heat.
6. Fry the pork chops 5 minutes per side, or until the breading appears well browned.
7. Transfer the chops to a 9 x 13 baking dish, and cover with foil.
8. Bake in the preheated oven for 1 hour.
9. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.
10. After the pork chops have baked for an hour, cover them with the soup mixture.
11. Replace foil, and bake for another 30 minutes.

Reviews

[Donna]

These were delicious, I also cooked them for only an hour and a half, but followed the directions exactly otherwise, the chops were so tender and the sauce was great over rice, we also had steamed broccoli... an excellent meal.Thanks Yooper

[SaraJoy]

Fantastic recipe! We've been making these for a couple years now, and it comes out delicious every time. We've also made it with boneless skinless chicken breasts - YUMMY! I usually only make 3 pork chops, always add a can of drained mushrooms, but NEVER skimp on the sauce. We like to eat ours with some angelhair pasta and fresh green beans. Simple and delicious!

[AmaJoy]

Ohmygod, so good! I used three center cut chops, and followed the advice of several reviewers and cooked 40 minutes before the sauce, 22 minutes after. My additions: Tabasco to the egg mixture (I also used liquid egg whites), copious Worcestershire to the soup (ff cream of celery), garlic salt & onion powder on the chops before pan-frying and in the soup mixture, a dash of Emeril's Bayou Blast for a little kick in the soup, and I carmelized very thinly sliced onions in the pan with the chops when pan-frying. I put the onions in the soup mixture while the chops were in the first round in the oven. I had this over whole-wheat egg noodles with steamed veggies, and it was fantastic! Definitely a repeat per my hubby's request! Ditto on the making extra sauce next time!