Breaded Baked Pork Chops

  1. Preheat oven to 350.
  2. Rinse chops & pat dry with paper towels.
  3. Sprinkle both sides of chops with garlic powder, onion powder and salt & pepper (if desired).
  4. For easy clean-up, spread a long sheet of waxed paper across work surface.
  5. Place flour on a paper plate, beaten egg in a shallow bowl, & seasoned bread crumbs on another paper plate.
  6. Line 'em up on the waxed paper.
  7. Pre-heat a large skillet over medium high heat.
  8. When skillet is hot, add 1/2 the olive oil.
  9. Lightly dredge the chops in flour, dusting off excess.
  10. Dip chops into beaten eggs.
  11. Coat heavily with bread crumbs, turning & pressing to get a good, heavy crumb crust.
  12. In skillet, brown chops well (3-5 minutes per side) over medium high heat, using extra olive oil if necessary.
  13. Transfer browned chops, in a single layer, to a 9 x 13" baking dish.
  14. Cover tightly with foil and bake at 350 degrees for 1 hour.
  15. While chops are baking, whisk together the soup, milk, and either wine OR chicken stock.
  16. We prefer the chicken stock.
  17. After 1 hour, remove foil from pan being careful to avoid burns from steam.
  18. Pour soup mixture evenly over chops.
  19. Re-cover tightly with foil and return to oven for 30 minutes (the chops, silly -- not you!
  20. ).
  21. I serve this with lots of mashed potatoes for soaking up the "gravy", and tiny sweet green peas.

pork loin chops, garlic, onion, kosher salt, fresh cracked pepper, eggs, flour, italian seasoned breadcrumbs, olive oil, white wine, condensed cream, milk

Taken from www.food.com/recipe/breaded-baked-pork-chops-192946 (may not work)

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