Baked Pork Chops
- Carbohydrate 22.4703258333333 g
- Cholesterol 146.793333333333 mg
- Fat 14.8123383333333 g
- Fiber 0.853491661012173 g
- Protein 41.2702275 g
- Saturated Fat 3.62255958333333 g
- Serving Size 1 1 Serving (290g)
- Sodium 1278.10883333333 mg
- Sugar 21.6168341723212 g
- Trans Fat 2.83656375 g
- Calories 398 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 the primary moisture engine in this dish. Proteins in the canned soup emulsion undergo thermal breakdown during the final thirty minutes of oven time, creating a rich sauce that protects lean pork from desiccation. Raw pork chops contain varying amounts of surface moisture. Rinse and pat them thoroughly with paper towels before seasoning so the initial flour dredging adheres properly.
The Two-Stage Cooking Mechanism
Pan-searing the breaded chops in a medium skillet over medium-high heat for five minutes per side initiates the Maillard reaction, developing a stable crust before the meat enters the 350 degrees F oven. That initial crust resists the softening effects of the subsequent mushroom soup braise. Combining 10.75 ounces of condensed soup with one-third cup of white wine and one-half cup of milk thilns the dairy proteins sufficiently to distribute heat evenly across the 9x13 inch baking dish.
- Bake covered with foil for the first hour to trap internal steam and tenderize the meat fibers.
- Whisk the soup, milk, and wine mixture until completely smooth to prevent lumps from forming during baking.
- Monitor the breading color closely during stovetop frying; stop at a medium-golden hue to avoid burning the seasoned bread crumbs.
