Baked Pork Chops

    2 hours

    Pork chops are crumbed, fried then baked in the oven finally having a rich mushroom, cream and white wine sauce added.

    5172 people made this

    Serves: 6 

    • 6 pork chops
    • 1 teaspoon garlic powder
    • 1 teaspoon seasoning salt
    • 2 eggs, whisked
    • 1/4 cup (30g) plain flour
    • 2 cups Italian-style seasoned breadcrumbs
    • 4 tablespoons olive oil
    • 1 (400g) tin condensed cream of mushroom soup
    • 1/2 cup (125ml) milk
    • 1/3 cup (75ml) white wine

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Preheat oven to 180 degrees C.
    2. Rinse pork chops then pat dry and season with garlic powder and seasoning salt to taste.
    3. Place the whisked eggs in a small bowl. Dust the pork chops lightly in flour, dip in the egg and coat liberally with breadcrumbs.
    4. Heat the oil in a medium frypan over medium-high heat. Fry the pork chops 5 minutes per side or until the crumbs appear well browned. Transfer the chops to a 20x30cm baking dish and cover with foil.
    5. Bake in the preheated oven for 1 hour.
    6. 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 in English (4500)


    Wonderful recipe just as written....although I did add 8 oz. of sautéed mushrooms to the soup mixture as we are big fans of shrooms. I also added a few small red potatoes, thinly sliced, under the chops in the baking dish. Potatoes absorbed all the pork flavor. yum!  -  15 Apr 2018


    AMAZING Best ever recipe, the meat comes out melt in your mouth. Recommend to try this awesome recipe  -  14 Aug 2015


    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!  -  07 Jul 2002  (Review from Allrecipes USA and Canada)