Baked Pork Chops with Mushroom Cream Sauce

This recipe is very good. No, actually it’s fantastic! It’s so full of flavor and juicy, but rich oh so rich! I am not a huge pork fan but I decided to give it a try anyway, and loved it. I think the next time I make it I will try it with chicken. I have no doubt this will be incredible with chicken.

Although there are more steps to this recipe than I prefer it makes a wonderful Sunday dinner meal. It certainly not something I would make during the week. I like quick and easy during the week and although it’s not hard it’s not quick!

I highly recommend this recipe to anyone looking to make an impressive meal that makes a great impression. This is certainly a restaurant quality meal. I served this recipe along with Cracker Barrel Hashbrown Casserole.

Ingredients:

6-8 boneless pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
2 cups Italian style breadcrumbs
4 tablespoons olive oil
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 8oz can mushroom stems and pieces
1/2 cup water
1/3 cup white wine

Directions:

Preheat oven to 350.
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
Place the beaten eggs in a small bowl.
Dip pork chops 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 9 x 13 baking dish, and cover with foil.
Bake in the preheated oven for 1 hour.
While baking, combine the cream of mushroom soup, mushrooms, water 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.

Original Recipe Source

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