Awesome Baked Pork Chops

"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!"
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by KinMa photo by KinMa
photo by Chastity N. photo by Chastity N.
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
2hrs 30mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Preheat oven to 350.
  • 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 x 13 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.

Questions & Replies

default avatar
  1. kirby50k
    You do not tell the type of pork you used, bone-in or not and the thickness of the chop. It makes a difference.
     
  2. Thomas B.
    I haven't tried this yet, but as questioned by someone else, isn't this cooking time way too long?
     
  3. Anonymous
    What size of pork chops? Baking for that long kind of seems like overkill unless these are super thick..
     
  4. Jenny C.
    I want to share this recipe but didn't see how to. They turned out GREAT!!
     
  5. Jolaitala
    The biggest compliment my husband can give regarding a meat is, “It melts in your mouth”! Are these truly tender?? If not, I’ve wasted my time and money...he won’t eat them. ?? Thanks!
     
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Reviews

  1. 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!
     
  2. 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
     
  3. 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!
     
  4. SoCalGirl
    I used cream of celery soup (all I had on hand) and it was fabulous! Also used other suggestions such as adding: worcestchiere, hot sauce & whole carmelized onion...simply the best pork chops ever!!! Served with steamed green beans & brown rice.
     
  5. Jo in Arlington
    Utterly fantastic! I used (4) very loin chops (about 1/1/2 inches) Very tender and flavorful. I used Italian seasoned Panko breadcrumbs. I browned them for 3 minutes per side and baked for 40 minutes prior to adding the sauce. This is a keeper!
     
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Tweaks

  1. Anonymous
    When I make them I add the rice with the pork chops and bake slow for two hours. One dish dinner also. And the chops just fall apart when you cut them. Just another suggestion
     
  2. tarabazata
    Only had 2, center-cut bonless chops on hand (3/4" thick; 4oz each), so used those with the same amount of sauce ingredients. Did add about 8oz sliced mushrooms (sauted) to the sauce as well. Did NOT utilize the breading...simply seasoned and browned in pan before putting into baking pan for oven. Cook time was a guess due to the smaller/boneless chops: 15 minues baked covered. Poured sauce over top and baked for another 10 minutes covered. Yum! Served with wide egg noodles, so the sauce was great on that - just the right amount for the two chops.
     
  3. Lise in Indiana
    Made a cream sauce instead of using canned soup.
     
  4. Catalina C.
    I used to make this but instead of the mushroom soup and milk, I added 1 cup of water (or enough to cover half way the chops) and 3 or 4 tablespoons of French onion soup powder, adding more liquid if needed . Before serving, I mixed a bit of cornstarch to make a gravy to top the mashed potatoes.
     
  5. dreich511
    I make these with sliced potatoes on the bottom. Hello! It is sooo good! Also add a can of Cream of Chicken.
     

RECIPE SUBMITTED BY

What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite. Love music, (except rap) and I'm a huge Green Bay Packer Fan!
 
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