Friday, May 24, 2013

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.

  • 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
  1. Preheat oven to 350.
  2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
  3. Place the beaten eggs in a small bowl.
  4. Dip pork chops in the egg, and coat liberally with bread crumbs.
  5. Heat the oil in a medium skillet over medium-high heat.
  6. Fry the pork chops 5 minutes per side, or until the breading appears well browned.
  7. Transfer the chops to a 9 x 13 baking dish, and cover with foil.
  8. Bake in the preheated oven for 1 hour.
  9. While baking, combine the cream of mushroom soup, mushrooms, water and white wine in a medium bowl.
  10. After the pork chops have baked for an hour, cover them with the soup mixture.
  11. Replace foil, and bake for another 30 minutes.
Original Recipe Source

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1 comment:

Sandy VanHoey said...

Thank you! I just printed this and will surely be making it soon. It looks delicious!