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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 35.0g | 11% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 3.4g | ||
| Protein 31.6g | 63% | |
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
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Chef #1316385
On Jul 7, 2009
This was absolutely an excellent recipe! I tried this for a family dinner and everyone wanted the recipe! The pork chops are so tender and the gravy is delicious. I doubled the gravy and served on mashed potatoes. Yummm!
From: Chef #1124878
On Jul 1, 2009
I have been looking for a recipe like this for years and these came out perfect! The only change I made was I used cream of chicken soup in place of the mushroom soup and chicken broth instead of white wine. The chops came out fork tender and the gravy was excellent over potatoes.
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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