Sunday, August 16, 2009

Baked Pork Chops

4 pork chops
3/4 teaspoon garlic powder
3/4 teaspoon seasoning salt
1 egg, beaten
3 tablespoons all-purpose flour
3/4 cup Italian style breadcrumbs
2 tablespoons olive oil
1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
1/3 cup 1% low-fat milk
2 tablespoons white wine

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.
3) Place the beaten eggs in a small bowl.
4) Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
5) 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.

6) Transfer the chops to a 9x13 inch baking dish, and cover with foil.
7) Bake in the preheated oven for 1 hour.
8) While baking, combine the cream of chicken soup, milk and white wine in a medium bowl.

9) After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
Not too difficult to make and tastes amazing!


Angie said...

Have you ever made these without the wine? I don't typically have any handy, but I always have pork chops. Sounds yummy.

Amber said...

I have tried it without the wine its not a huge difference but I think it does add a little with it.