A pork chop recipe that is quick and easy. You may have all the ingredients already in the house. Try serving over rice.
- 6 pork chops
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 2 egg, beaten
- ¼ cup all-purpose flour
- 2 cups Italian-style seasoned bread crumbs
- 4 tablespoons olive oil
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup milk
- ⅓ cup white wine
- Step 1
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.
Per Serving: 457 calories; protein 29.9g; carbohydrates 36g; fat 19.9g; cholesterol 128.5mg; sodium 1142.4mg.