Baked Pork Chops

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

 

Ingredients:

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

Directions:
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.

 

 

Enjoy!

~peace and blessings~

Lisa