A friend in our ward brought this recipe to us after Soren was born. It was so good, not only because I didn't do the cooking, but because it was the most tender pork chop I had ever had. I made the recipe myself last night, and sure enough, the pork chop was just as tender. This is a pretty basic recipe, but the pork turns out so good. I served it over rice, which was great. My friend who made this for me also put caramelized onions on top, which was awesome and made it a bit more "gourmet", but I didn't take the time to do that last night.
Baked Pork Chops
(thanks to Audra Croft who got the recipe from www.allrecipes.com)
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
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 5 minutes per side, 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 hour. While baking, combine the cream of mushroom soup, milk 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.
Thursday, April 24, 2008
Baked Pork Chops
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1 comments:
Hey Rachel - this is awesome! Will these recipes stay around forever or do I need to keep on top of it and copy them off soon. I like the pictures too. Love you guys!
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