Baked Pork Chops
Pork chops are crumbed, fried then baked in the oven finally having a rich mushroom, cream and white wine sauce added.
Ingredients
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
Directions
Preparation:30min ›
Cook:1hour30min ›
Ready in:2hours
- Preheat oven to 180 degrees C.
- Rinse pork chops then pat dry and season with garlic powder and seasoning salt to taste.
- Place the whisked eggs in a small bowl. Dust the pork chops lightly in flour, dip in the egg and coat liberally with breadcrumbs.
- 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.
- 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 and Ratings
Global Ratings:
(6004)
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)