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 in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.