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Chops: Savory Baked Pork Chops

Source of Recipe

Marvin Agustin


List of Ingredients

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
1/4 cup all-purpose flour
1 egg, beaten
1 tablespoon water
3/4 cup dry bread crumbs
1 teaspoon Italian Seasoning
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine


Recipe

1. Preheat oven to 350 degrees F (175 degrees C).


2. Rinse pork chops, pat dry and season with garlic powder and seasoned salt to taste. In a small bowl, combine the egg and water, mixing well. Mix breadcrumbs and Italian seasoning. Dredge the pork chops lightly in the flour, then dip in the egg wash mixture, and then coat liberally with the seasoned bread crumbs.

3. Heat the oil in a medium skillet over medium high heat. Add the pork chops and fry for 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 baking dish and cover with foil.

4. Bake at 350 degrees F (175 degrees C) for 1 hour. While baking, combine the mushroom soup milk and wine together in a medium bowl. After 1 hour, pour this mixture over the chops. Bake for another 30 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C).

Serve with garlic rice and buttered corn.

SUGGESTION: You can make your own bread crumbs! Homemade dry crumbs are made by placing a single layer of bread slices on a baking sheet and baking at 300°F until completely dry and lightly browned. Cool the toasted bread and process in a blender or food processor until very fine.