When my hubby isn’t home, I like to practice with these too to see if I can get better. Like with everything, practice makes perfect. Good thing my kids like these, otherwise we would have a lot of pork laying around. Sometimes I’ll invite my parents or my in-laws over to enjoy this when my husband can’t be around. It’s nice to have the company, and they always rave about the meal so that’s great too! Check out what they are saying about this recipe over at All Recipes:
“A pork chop recipe that is quick and easy. You may have all the ingredients already in the house.”
As long as you have the pork chops available, you are easily going to be able to toss this dish together.
Ingredients
6 pork chops
1 teaspoon McCormick’s garlic powder
1 teaspoon Lawry’s seasoning salt
2 egg, beaten
1/4 cup Gold Medal all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Instructions
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.
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Quick Tip: Use chicken stock in place of the wine.
Thanks again to All Recipes for this hearty recipe.