Thanks to AllRecipes.com and some spare time in between classes for website browsing, I came across this recipe that seemed at first suspicious. Bake the pork chops in the oven for 1 hour? Wouldn't the pork chops be hard as a rock and dry as the desert by the time I take them out? However, since I have no clue what else to do with the pork chops, I decided to try it. The pork chops surprisingly turned out extremely tender, and the sauce complemented the pork chops very well!
Serving Size:
Makes 3 servings
Ingredients:
3 pork chops
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1 egg, beaten
2 tablespoons all-purpose flour
1 cup Italian-style seasoned bread crumbs
2 tablespoons olive oil
1/2 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup milk
2 tablespoons and 2 teaspoons white wine
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.
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1 egg, beaten
2 tablespoons all-purpose flour
1 cup Italian-style seasoned bread crumbs
2 tablespoons olive oil
1/2 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup milk
2 tablespoons and 2 teaspoons white wine
Directions:
Preheat oven to 350 degrees F (175 degrees C).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.
Betty, I am also ambivalent about pork. But I'm totally psyched about the brussel sprouts on this plate. How did you do those? Our only encounter with cooking brussel sprouts at home ended in complete disaster; you'll have to ask Phil about it. We could use some enlightenment :)
ReplyDeleteHi Adrea! Brussel sprouts are simple to make! Here is a good recipe:
ReplyDeletehttp://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html
Just make sure you watch it so that it doesn't burn in the oven... Otherwise this is so tasty but easy! Let me know how you and Phil like it :)