I feel like I have been making pork chops every Sunday lately 🙂 They were on sale buy one get one free a few weeks ago and I went a little overboard with the buying of them!
This version was dang good, one of my recent favorites. It reminds me of chicken parmesan in a way with how it is breaded. The mushroom gravy was fantastic on mashed potatoes as well.
Baked Pork Chops
6 boneless pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
1/4 cup all-purpose flour
2 egg, beaten
3/4 cup Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup milk
1 clove minced garlic
Preheat oven to 350 degrees. In a bowl, combine the flour, garlic powder and season salt. Place the beaten eggs in a small bowl.
Place bread crumbs in another bowl. Dredge the pork chops lightly in flour, followed by the egg, and then a coating of the bread crumbs.
Heat the oil in a medium skillet over medium heat. Fry the pork chops in the oil until crisp well browned. Transfer the chops to a 9×13 inch baking dish, and cover with foil. Bake in the preheated oven for minutes.
While baking, combine the cream of mushroom soup and milk in a medium bowl.
After the pork chops have baked for 30 minutes, remove from the oven and cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
Recipe Source: Real Mom Kitchen