I served these with mashed potatoes and green beans and everyone cleaned their plates right up. The gravy from the pork chops goes great with the potatoes. Yum! This was such a simple recipe I will definitely be making it again and again! 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.”
Have you tried this recipe already? Feel free to let us know how it turned out for you!
Ingredients
6 pork chops
1 teaspoon McCormick’s garlic powder
1 teaspoon Lawry’s seasoning salt
2 egg, beaten
1/4 cup all-purpose Gold Medal 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: Serve with rice.
Thanks again to All Recipes for this simple and delicious recipe.