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Baked Pork Chops I

Baked Pork Chops I

  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
bdld

bdld

A pork chop recipe that is quick and easy. You may have all the ingredients already in the house. Try serving over rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 1142 mg
  • 46%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
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Reviews

HOLLY9000
2483

HOLLY9000

1/22/2004

I took some advice from pervious reviewers and made sure that I fried the chops until the outside was very crispy (make sure the oil is hot before adding the chops, makes a difference in how tender they turn out). I also doubled the gravy, and used 1 can cream of mushroom and 1 can golden mushroom. That really helped keep the dish from having that "some kind of meat covered w/cream of mushroom soup" taste. I also sauteed some fresh mushrooms in the pan I'd cooked the pork in and added them to the soup mixture. I added some extra garlic and just a couple dashes of cayenne. I cooked the chops for 20/20.....needed less cooking time I think cause I'd browned them so well. Turned out wonderful!

PRINCESS20NY
1453

PRINCESS20NY

1/22/2004

This smells great after you take it out of the oven, and the preperation wasn't as long as I thought it would be. I did not bake them for as long as the recipie called b/c I ran out of time. They were done after 35 min and everything tatsted great, very tender and juicy. The sauce textrue was "just right", not too watery and not too chunky. One suggestion I have is to make double the sauce if you like to dip the meat because you'll wish you had more after you try it. I substituted the white wine with Vermouth, and next time I am thinking of adding more of the Vermouth or white wine and taking away some of the milk. This I think will strenghthen the taste of the sauce to be even better as the wine/Vermouth seems to play a big part in the taste of the whole meal. A note of caution: be careful not to burn the pork chops when frying, keep the heat at med/high and check often, I "saved" them just in time :). A+

GENEVAJ
1412

GENEVAJ

1/22/2004

I intended to submit this review two weeks ago & since then, my husband has requested this dish three more times. I did change a couple things. I baked for 35 minutes and warmed the sauce in a pot on the stove rather than pouring it over the chops. I also used cream of chicken rather than mushroom, since we're not mushroom fans and doubled the milk rather than using wine. It turned out fabulous. THANKS so much for this recipe!

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