Note: I would not recommend serving with a green bean casserole, simply because the cream of mushroom soup in both parts of the meal (pork chops and casserole) makes it almost too rich to enjoy. Serving the pork chops with a side of just green beans would have been a better idea. Oh well, live and learn!
Baked Pork Chops
6 Pork Chops
1½ tsp. Garlic Powder
1½ tsp. Seasoning Salt
2 Eggs, beaten
½ c. All-Purpose Flour
1½ c. Italian-Seasoned Bread Crumbs
¼ c. Olive Oil
1 (10.75 oz) can of Condensed Cream of Mushroom Soup
⅓ c. Milk
⅓ c. White Wine
Preheat oven to 350°F.
Rinse pork chops, dry thoroughly, and season on both sides with the garlic powder and
seasoning salt, to taste. (I went liberal and rubbed it in a little.)
Dredge the pork chops first in the flour, then into the egg, and coat liberally with bread crumbs.
Heat the olive oil in a medium skillet over medium heat. Sear the pork chops
approximately 3-4 minutes per side, or until the breading appears brown.
Place the pork chops in a 9"X13" baking dish, cover with foil. Bake for 30 minutes. Meanwhile, combine the can of cream of mushroom soup, milk, and white wine in a medium bowl.
After the pork chops have baked for 30 minutes, remove from the oven and pour the soup mixture over them. Replace the foil and bake for another 30 minutes.
Once finished, remove from the oven and leave foil on for about 5 minutes to let the meat rest, then remove and serve!