Saturday, September 5, 2009

Baked Pork Chops

Moist, fork-tender, seasoned, baked pork chops... delicious. I know there are many variations of this recipe out on the Web, but these were great. I used thin-cut pork chops (to reduce baking time). We placed the chops over rice, which was great since the rice absorbed some of the mushroom sauce. My DB: a) didn't have to use his knife, b) groaned at his first bite, and c) didn't even use (his beloved) A-1 sauce. Comfort food that was easy and tasty!

6 pork chops (I used 1.25-lb thin-cut boneless pork chops)
1 tsp garlic powder
1 tsp seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs (I used panko breadcrumbs)
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk (I used skim milk)
1/3 cup white wine
Cayenne pepper

1. Preheat oven to 350 degrees F.
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
3. 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.
4. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side (I fried for 2-3 minutes per side), or until the breading appears well browned.
5. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
6. Bake in the preheated oven for 1 hour. (Since I used thin-cut chops, I reduced the baking time to 30 minutes.)
7. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.
8. After the pork chops have baked for an hour, cover them with the soup mixture, and dash with cayenne pepper. Replace foil, and bake for another 30 minutes.

Source: Adapted from AllRecipes


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