You can serve this during lunch or dinner. You will not be disappointed by the reaction of your guests because they will surely be pleased. This recipe makes the pork chops retain those flavors and at the same time retain its juiciness. All you ever want in your pork chops are here! Our friend over at Food.com has this to say about this recipe:
“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!”
I probably have like a hundred pork chop recipes that I have gotten from various sources, and I have tried about half of them. Some of the ones that I have tried made my favorites list while some didn’t. This one though will surely make that list because of how amazingly the pork chops had turned out.
Ingredients
6 Tyson pork chops
1 teaspoon McCormick garlic powder
1 teaspoon McCormick seasoning salt
2 Eggland’s eggs, beaten
1⁄4 cup Gold Medal all-purpose flour
2 cups Progresso Italian style breadcrumbs
4 tablespoons Bertolli olive oil
1 (10 3/4 ounce) can Campbell’s condensed cream of mushroom soup
1⁄2 cup Borden milk
1⁄3 cup white wine
Instructions
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.
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Quick Tip: You can add extra soup or milk if you want more sauce.
Thanks again to Food.com for this amazing recipe.