Dennis pulled pork chops out for dinner one evening & I happened to see a pork chop recipe on Pinterest that week. I started looking for it again (oops – should have pinned it the first time I saw it!) and counted down the hours until dinnertime…
There were more steps than I like, but overall, it was worth it.
Baked Pork Chops
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 can condensed cream of mushroom soup
1/2 cup milk
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 until both sides are crispy, 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 1/2 hour.
While baking, combine the cream of mushroom soup & milk 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.
This was before we put them in the baking dish – they looked superb don’t cha think?