Baked Pork Chops
Why I Love This Recipe
These are super easy to make and so yummy. My husband raved about them! I found this recipe on allrecipes.com and it is originally from Dawn Edberg.
I did not use the garlic powder or seasoning salt. I used Egg Beaters, 98% fat free soup, and skim milk to lighten it up.
Ingredients You'll Need
6 pork chops
1 tsp garlic powder
1 tsp seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 Tbsp olive oil
1 can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Preheat over to 350 degrees F.
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 9x13 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.