Smothered Pork Chops
Source of Recipe
Molly Crocker Cooking Blog
Recipe Introduction
When I cooked this, I put quartered new red potatoes on the bottom of the pan before putting the chops in. I used bone-in chops, and cooked for 45 minutes before putting sauce on them, then 45 minutes after. They were fork tender! This recipe is deemed "a keeper" by my family.
Recipe Link: http://mollycrockercooking.blogspot.com/2012/12/smothered-pork-chops.html List of Ingredients
4-6 Pork Chops
Garlic Powder
Seasoning Salt
2-3 Eggs, Beaten
1/4 Cup Flour
2 Cups Bread Crumbs (I used Panko, but the seasoned Italian breadcrumbs would work too)
Olive Oil
1 Can Cream of Mushroom Soup
1/2 Cup Milk
1/3 Cup White Wine
2 Tbsp Worcestershire Sauce (optional)
Recipe
Preheat oven to 350 degrees.
Rinse pork chops, pat dry, and season both sides with garlic powder and seasoning salt - set aside.
Set up your breading station: put beaten eggs in shallow bowl, flour on plate, and your bread crumbs in another shallow dish. Dredge chops in flour, dip lightly in egg, and coat well with bread crumbs.
Heat a couple tablespoons of olive oil in medium pan over medium-high heat. Fry chops 5 minutes on each side, until breading is browned (adding oil to pan as needed with subsequent chops). Transfer chops to 9x13 pan, seal pan with foil, and bake for 1 hour.
While chops are baking; mix together soup, milk, wine, and worcestershire to create sauce. After chops have baked for 1 hour, cover with sauce mixture, re-seal with foil, and bake another 30 minutes.
(I like to slice a few potatoes and onions, put them on the bottom of the pan and season with salt and pepper before putting chops in baking pan)
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