Oven Baked Pork Chops
March 07, 2013
"This is one of my husband’s favorite pork chop meals. I use center cut, bone in pork chops because I think the the bone adds flavor. I also use ¾ -1 inch cut chops. If you use thinner chops, you may need to adjust your baking time. The recipe calls for cream of mushroom soup. I usually make my own because of salt content and MSG in can soups. You can also double the amount of gravy, if you think you would like more. My favorite white wine to use in this recipe is, Moscato. If you do not have wine, nor use it, you can use chicken broth."
- Serving Size: 1 (219.6 g)
- Calories 345.4
- Total Fat - 22.3 g
- Saturated Fat - 4.5 g
- Cholesterol - 88.3 mg
- Sodium - 686.7 mg
- Total Carbohydrate - 27.4 g
- Dietary Fiber - 1.2 g
- Sugars - 8.1 g
- Protein - 8 g
- Calcium - 131.2 mg
- Iron - 1.5 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Preheat oven to 325 degrees.
Lightly grease a baking dish for the amount of pork chops being made; set aside.
Season pork chops with garlic powder, salt, and pepper.
Add the flour onto a medium size piece of waxed paper, and on another piece of waxed paper, add the Italian bread crumbs.
In a pie plate, add the beaten eggs.
Coat the pork chops lightly in the flour mixture; shaking excess off, dip into beaten eggs, and then coat evenly with bread crumbs.
Heat the oil in a large skillet over medium heat. When the oil is hot, add the pork chops to the skillet and fry for about 5-6 minutes, or until breading is crispy and nicely browned.
Add the pork chops to the prepared baking dish and cover with foil.
Prepare gravy while pork chops are baking. In a bowl, mix together the cream of mushroom soup, milk, and wine until smooth.
After the pork chop have baked for an hour, add the soup mixture to the casserole dish and bake another 30 minutes.(You may uncover the pork chops the last 10 minutes if you prefer the chops a bit more crispy).
Tips & Variations
- Waxed paper
- Pie plate