Baked Pork Chops
Pork Chops seasoned with garlic powder and salt, then coated with bread crumbs and fried before being baked in a cream of mushroom soup sauce.
Pork Chops seasoned with garlic powder and salt, then coated with bread crumbs and fried before being baked in a cream of mushroom soup sauce.
- 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.
Condensed cream of mushroom soup acts as both a moisture barrier and a braising medium in this preparation, preventing lean cuts from drying out during prolonged oven exposure. Pan-searing the chops first at medium-high heat is critical; failing to develop a deeply browned crust before baking results in soggy breading once the dairy and wine sauce is introduced. Maintain a 350 degrees F oven temperature to ensure the meat cooks evenly without seizing the exterior proteins too rapidly. Dredging requires a light touch with the flour so the beaten egg adheres uniformly, creating a solid anchor for the Italian-style bread crumbs. Whisking the 10.75-ounce soup can with milk and white wine creates an emulsion that thongs appropriately during the final thirty minutes under foil. Pork shoulder or loin chops behave differently under extended heat, meaning bone-in cuts will retain more intrinsic moisture than boneless alternatives. Foil must remain tightly sealed around the 9x13 inch baking dish during both stages to trap steam and render the connective tissue tender over the ninety-minute total cooking window.
