|photo from justapinch.com|
I made these delicious chops for dinner last night. I changed up the recipe a bit, using 99% fat free cream of mushroom soup, low fat milk, reduced fat/sodium chicken broth. My family loved them....with our son eating two chops! I noted at the end of the recipe that I used boneless chops and reduced the cooking time by 30 minutes. Thin cut chops would also cook in less time.
Baked Pork Chops
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1/2 cup low fat milk
1/3 cup white wine or reduced fat/sodium chicken broth
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.
I used boneless chops, so I baked them for an hour total...30 minutes with foil, then poured the sauce over, recovered and baked another 30 minutes.
~peace and blessings~