Baked Pork Chops


    • 6 White Mountain pork chops
    • teaspoon garlic powder
    • teaspoon seasoning salt
    • eggs, beaten
    • 1cup all-purpose flour
    • cups Italian style breadcrumbs
    • tablespoons olive oil
    • (10 3/4 ounce) can condensed cream of mushroom soup
    • 1cup milk
  • 1cup white wine



  1. Preheat oven to 350.
  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.
  6. Fry the pork chops 5 minutes per side, or until the breading appears well browned.
  7. Transfer the chops to a 9 x 13 baking dish, and cover with foil.
  8. Bake in the preheated oven for 1 hour.
  9. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.
  10. After the pork chops have baked for an hour, cover them with the soup mixture.
  11. Replace foil, and bake for another 30 minutes.

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