Baked Pork Chops with Creamy Mushroom Sauce

Name: Baked Pork Chops with Creamy Mushroom Sauce
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 4-6 pork chops; To taste garlic powder; To taste salt; 2 eggs beaten; 1/4 cup all purpose flour; 2 cups Italian bread crumbs; 4 tablespoons olive oil; 1 can condensed cream of mushroom soup; 1/2 cup milk; 1/3 white wine (Frontera Chile Chardonnay)

Katie @kaitlin08

One of my all time favorites!

Katie @kaitlin08

One of my all time favorites!

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Ingredients

60 mins

6 servings

4-6pork chops
To tastegarlic powder
To tastesalt
2eggs beaten
1/4 cupall purpose flour
2 cupsItalian bread crumbs
4 tablespoonsolive oil
1 cancondensed cream of mushroom soup
1/2 cupmilk
1/3white wine (Frontera Chile Chardonnay)

Cooking Instructions

60 mins

1

Heat oven to 350 degrees
2

Pat pork chops with paper towel. Sprinkle both sides with garlic powder and salt. Press fingers onto meat to better stick the seasoning.
3

Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
4

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.
5

Bake in the preheated oven for 20 minutes.
6

Combine the cream of mushroom soup, milk and white wine in a small pot bring to a boil for 7 minutes; before timer goes off for pork chops.
7

Pour creamy mixture on top of pork chops, put the foil back on and cook for an additional 20 minutes.
8

Place pork chop on a plate, take a spoon and scoop some cream sauce on top of the pork chop. Enjoy!
9

If you use smaller pork chops, make sure to reduce the cooking time in the oven. I would say cut the time in half if you're using small pork chops