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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (263g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon seasoning salt |
||
| Calories 557 | ||
| Calories from Fat 275 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.6g | 47% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 14.7g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 148mg | 49% | |
| Sodium 692mg | 28% | |
| Potassium 547mg | 15% | |
| Total Carbohydrate 35.1g | 11% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 3.4g | ||
| Protein 31.5g | 63% | |
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Ingredients
- 6 pork chops
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 2 cups Italian style breadcrumbs
- 4 tablespoons olive oil
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/3 cup white wine
Directions
1
Preheat oven to 350.2
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.3
Place the beaten eggs in a small bowl.4
Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.5
Heat the oil in a medium skillet over medium-high heat.6
Fry the pork chops 5 minutes per side, or until the breading appears well browned.7
Transfer the chops to a 9 x 13 baking dish, and cover with foil.8
Bake in the preheated oven for 1 hour.9
While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.10
After the pork chops have baked for an hour, cover them with the soup mixture.11
Replace foil, and bake for another 30 minutes.
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- Course > Main Dish
- Main Ingredient > Meat > Pork
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
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- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: lynnandfam
On Oct 5, 2008
I do not eat pork, but I made these from my boyfriend. And he gave them 5 stars! He said the meat was so tender and juicy, and the sauce was really good! I used golden mushroom instead of cream of mushroom, and used chicken broth instead of wine. Will definitely make again, with the review he gave me. Thanks!
From: Baby Chevelle
On Sep 25, 2008
This was a fantastic dish !! I shy away form pork chops in a casserole type dish as my family usually doesn't like it. But this was the bomb !! I used one cream of mushroom soup and one golden mushroom soup as I didn't have 2 of either. After reading some reviews I wanted to double the sauce. I didn't have the white wine on hand so I did sub chicken broth for that. Also I was out of milk, so I used half and half. How creamy was this sauce, wow ! Also I only had plain bread crumbs so I used Aroostook Italian bread crumb Italian Bread Crumbs and it work very well. I also cheated a bit and used a skillet with bacon grease that I had made bacon in. That part I was just lazy, but it tasted great !!
From: jellyko
On Jan 25, 2005
This is about the only recipe I use now for baked pork chops.I use chicken broth in place of wine. Soooo easy...sooooooo good!
From: GRECORICAN
On Nov 26, 2003
Excellent...excellent recipe!!! Even my dad the picky eater loved it...i too added worcestershire sauce and a few drops of tobasco sauce...used regular bread crumbs and only 5 chops...loved it...i would make extra sauce next time as it is absolutely delicious over rice and there wasn't enough of it to go around...thank you so much this was perfect a definite keeper...anne
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