I first made these in 2008 and for some reason or another I only make them in the winter time. Maybe it has something to do with the traditional New Year’s meal of pork chops, black eyed peas, and collard greens we ate as kids growing up in the south. Either way, these pork chops are ridiculously tender and moist and should be made more than once a year.
Baked Pork Chops
2014-12-30 19:28:26
Serves 6
A moist baked pork chop with a creamy mushroom sauce.
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Ingredients
- 6 Pork Chops
- 1 tsp Garlic Powder
- 1 tsp Kosher Salt
- 2 Eggs, beaten
- 1/4 cup all purpose flour
- 2 cups panko bread crumbs
- 4 Tbsp Olive Oil
- 1 (10.75oz) can of Condensed Cream of Mushroom Soup
- 1/2 cup Milk
- 1/3 cup White Wine
- 1 (8oz) package of fresh mushrooms, sliced
Instructions
- Preheat oven to 350º
- Rinse and pat dry the pork chops. Season with garlic powder and seasoning salt to taste.
- Place beaten eggs in a small bowl. Dredge the pork chops in the flour, dip in the eggs, and coat with bread crumbs.
- Heat the olive oil in a medium or large skillet (depending on the size of our pork chops) over medium-high heat.
- Fry the pork chops for 5 minutes per side or until the breading appears golden brown. Transfer to a 9x13 baking dish and cover with foil.
- Bake in oven at 350º for one hour. While the pork chops are baking, combine the cream of mushroom soup, milk, white wine, and fresh cut mushrooms in a large bowl.
- After the pork chops have baked for 1 hour; cover them with the soup mixture, replace the foil and bake for another 30 minutes.
- Serve with a side and enjoy.
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