Baked Pork Chops
This is a recipe for baked white wine pork chops. I am not always a fan of breaded baked pork chops as they tend to dry out so easily. These were a pleasant surprise. I did, however, deviate from the original recipe. It says to have them covered for the entire baking time. I kept them covered for the first 30 or so minutes. Then I flipped the chops and baked for about another 20 to 30 minutes after flipping. Then I mixed the sauce and poured around the chops. They were really tender and quite flavorful. The sauce was delicious with cooked broccoli. I think this is a keeper. 6 pork chops 1 tsp garlic powder 2 eggs, beaten ¼ c flour 2 c bread crumbs 4 T Olive Oil 1 (10.75oz) can condensed cream of mushroom soup ½ c milk Preheat oven to 350 degrees F. 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