Baked Pork Chops
Ingredients
6 boneless pork chops
1/2 teaspoon garlic powder
1 teaspoon seasoning salt
¼ cup plain flour
2 egg, beaten
¾ cup seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup milk
1 clove minced garlic
1/2 teaspoon garlic powder
1 teaspoon seasoning salt
¼ cup plain flour
2 egg, beaten
¾ cup seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup milk
1 clove minced garlic
Cooking Instructions
Preheat oven to 350c .
In a bowl, combine the flour, garlic powder and season salt.
Place the beaten eggs in a small bowl.
Place bread crumbs in another bowl.
Dredge the pork chops lightly in flour, followed by the egg, and then a coating of the bread crumbs.
Heat the oil in a medium skillet over medium heat. Fry the pork chops in the oil until crisp well browned.
Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 30 minutes.
While baking, combine the cream of mushroom soup, milk, and garlic in a medium bowl.
After the pork chops have baked for 30 minutes, remove from the oven and cover them with the soup mixture.
Replace foil, and bake for another 30 minutes ... Going from the skillet to the oven give the chops a tender breading which was a fun change from the regular crispy breading. To me, I thought of it like a pork variation of chicken Parmesan. This dish is paired perfectly with some creamy mashed potatoes and veg.
In a bowl, combine the flour, garlic powder and season salt.
Place the beaten eggs in a small bowl.
Place bread crumbs in another bowl.
Dredge the pork chops lightly in flour, followed by the egg, and then a coating of the bread crumbs.
Heat the oil in a medium skillet over medium heat. Fry the pork chops in the oil until crisp well browned.
Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 30 minutes.
While baking, combine the cream of mushroom soup, milk, and garlic in a medium bowl.
After the pork chops have baked for 30 minutes, remove from the oven and cover them with the soup mixture.
Replace foil, and bake for another 30 minutes ... Going from the skillet to the oven give the chops a tender breading which was a fun change from the regular crispy breading. To me, I thought of it like a pork variation of chicken Parmesan. This dish is paired perfectly with some creamy mashed potatoes and veg.
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