Recipe by YeOldeBat
This is one of our favorite pork recipes. Some consider it "a little labor intensive", but we think it's well worth the effort, & you can bread & brown ahead & refridgerate for a few hours. Original recipe called for half the soup, milk, etc., but I doubled it cuz we LOVED the sauce! Great served with mashed 'taters & tiny sweet green peas. This is my first posting, so would appreciate any & all comments.
Top Review by children from A to Z
I made this last night for dinner. This was easy to make and yes a little time consuming, but well worth it. I followed the recipe excactly, we will be making this again for sure. Thanks so much for posting!
- 6 pork loin chops, 3/4 to 1-inch thick
- 1 teaspoon garlic powder (approximately)
- 1 teaspoon onion powder (approx.)
- kosher salt
- fresh cracked pepper
- 2 extra large eggs, beaten
- 1 cup all-purpose flour (more if needed)
- 2 -3 cups Italian seasoned breadcrumbs
- 3 tablespoons olive oil
- 2⁄3 cup white wine or 2⁄3 cup chicken stock
- 2 (10 1/2 ounce) cans condensed cream of mushroom soup
- 1 cup milk (skim works just fine)
Directions See How It's Made
- Preheat oven to 350.
- Rinse chops & pat dry with paper towels.
- Sprinkle both sides of chops with garlic powder, onion powder and salt & pepper (if desired).
- For easy clean-up, spread a long sheet of waxed paper across work surface.
- Place flour on a paper plate, beaten egg in a shallow bowl, & seasoned bread crumbs on another paper plate. Line 'em up on the waxed paper.
- Pre-heat a large skillet over medium high heat.
- When skillet is hot, add 1/2 the olive oil.
- Lightly dredge the chops in flour, dusting off excess.
- Dip chops into beaten eggs.
- Coat heavily with bread crumbs, turning & pressing to get a good, heavy crumb crust.
- In skillet, brown chops well (3-5 minutes per side) over medium high heat, using extra olive oil if necessary.
- Transfer browned chops, in a single layer, to a 9 x 13" baking dish. Cover tightly with foil and bake at 350 degrees for 1 hour.
- While chops are baking, whisk together the soup, milk, and either wine OR chicken stock. We prefer the chicken stock.
- After 1 hour, remove foil from pan being careful to avoid burns from steam.
- Pour soup mixture evenly over chops.
- Re-cover tightly with foil and return to oven for 30 minutes (the chops, silly -- not you!).
- I serve this with lots of mashed potatoes for soaking up the "gravy", and tiny sweet green peas.