Baked Pork Chops
Baked Pork Chops recipe featuring tender pork chops coated in crispy bread crumbs and baked in a savory mushroom soup sauce.
Baked Pork Chops recipe featuring tender pork chops coated in crispy bread crumbs and baked in a savory mushroom soup sauce.
- Carbohydrate 31.8408300345693 g
- Cholesterol 1208.10000001014 mg
- Fat 134.289805009472 g
- Fiber 1.12095000529511 g
- Protein 265.786545007216 g
- Saturated Fat 42.6175250027526 g
- Serving Size 1 1 recipe (1475g)
- Sodium 3552.23300054722 mg
- Sugar 30.7198800292742 g
- Trans Fat 17.9026400006677 g
- Calories 2483 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.
Scaling Breading and Liquids
Unlike simple roast meats, dishes utilizing a bread crumb crust and a condensed soup sauce require precise ratios when altered. Doubling the pork chops does not mean doubling the cooking oil in the skillet; maintain a shallow film of four tablespoons across the pan surface to ensure the Italian-style bread crumbs fry evenly without soaking up excess fat. Conversely, the 10.75-ounce can of cream of mushroom soup must scale linearly with the milk and white wine mixture to maintain proper moisture levels inside the 9x13 inch baking dish during the ninety-minute total oven time at 350 degrees F.
Thermal Transfer in Casseroles
Covering the baking dish with foil traps steam, which softens the fried crust while tenderizing the interior proteins. When multiplying quantities to feed a larger group, overcrowding the pan inhibits the necessary heat circulation. Use multiple baking dishes rather than piling the meat vertically, because stacked pork chops will steam rather than bake, resulting in a soggy coating instead of a crisp exterior beneath the sauce layer.
Assessing Doneness Visually
Without an instant-read thermometer, determining readiness relies on observing the structural integrity of the meat and the sauce. Piercing the thickest part of the chop should yield clear juices rather than pink discoloration, and the surrounding mushroom soup mixture ought to bubble steadily around the edges of the pan after the final thirty-minute uncovered or covered baking phase.
