A quick and easy pork chop recipe with ingredients likely on hand.
- Carbohydrate 5.30680500576154 g
- Cholesterol 201.350000001691 mg
- Fat 22.3816341682454 g
- Fiber 0.186825000882518 g
- Protein 44.2977575012027 g
- Saturated Fat 7.1029208337921 g
- Serving Size 1 1 serving (246g)
- Sodium 592.038833424536 mg
- Sugar 5.11998000487903 g
- Trans Fat 2.98377333344461 g
- Calories 414 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
- 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. Transfer the chops to a 9x13 inch 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.
Surface dehydration dictates the success of pan-searing breaded proteins, requiring a thorough pat-down with paper towels prior to flour application. Skillet management demands a heavy-bottomed cast iron or stainless steel pan capable of maintaining thermal mass when cold meat enters the hot oil. Searing requires exactly five minutes per side over medium-high heat to set the seasoned bread crumb crust before transferring the cuts to a 9x13 inch baking dish. Aluminum foil acts as a vapor barrier during the initial one-hour oven phase at 350 degrees F, trapping steam to tenderize lean cuts. Whisking condensed cream of mushroom soup with one-third cup white wine and one-half cup milk creates an emulsified braising liquid that prevents the coating from becoming rubbery during the final thirty minutes of covered baking. Chops stored in an airtight container within the refrigerator retain their structural integrity for up to three days, though the breading will soften considerably. Reheating these leftovers gently in a 325 degrees F oven helps restore partial crispness to the outer crumb layer without scorching the interior proteins.
