Sunday, January 20, 2013

baked pork chops

I got this recipe after I became engaged to marry my husband.  His family gathered their favorite recipes together and presented me with recipe cards.  This one is from his Aunt Beth.

I think that recipes are one of the most thoughtful gifts anyone can give a new bride.  As we prepare to start families of our own, there is so much pressure to be a good cook for our husbands.  I especially worried that my cooking wouldn't hold up to the standard that his family had already set.  Thank goodness they were willing to share their recipes!

I've since lost my worries - he loves my cooking and appreciates all of the recipes that I've brought to our marriage.  But, it's still fun to fix some of his childhood favorites.  It's a great way to show him that I love him and appreciate where he came from.

These pork chops are one of my favorite of the recipes that I acquired as a young bride.  They are easy to make and positively delicious.  I just love the creamy sauce that tops them, and I often serve them over rice or mashed potatoes so that I can be sure that no sauce remains on my plate!  They are definitely a must-try.

Start by preparing three bowls - one with flour, one with beaten eggs, and one with seasoned bread crumbs.

Dredge the pork chops in flour, then dip in the egg, and then cover with bread crumbs.  Brown in oil over medium high heat for about 5 minutes on each side (or until the breading appears well-browned).  Then, transfer to a 9x13 baking dish and cover with foil.

Bake for an hour, and then pour a mixture of white wine, milk, cream of mushroom soup, and seasonings over the top.  Recover with the foil, and bake for another 30 minutes.

Absolutely delicious!

Baked Pork Chops
  • 4 -6 pork chops
  • 1/4 cup flour
  • 2 eggs, beaten
  • 2 cups seasoned bread crumbs
  • 4 T. olive oil
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 1/3 cup white wine
  • 1 t. garlic powder
  • 1 t. seasoned salt

Preheat oven to 350 degrees.  Place the eggs, flour, and seasoned bread crumbs in separate bowls.  Dredge the pork chops lightly in flour, dip in the eggs, 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 pork chops to a 9x13 baking dish, and cover with foil.

Bake for 1 hour.  While baking, combine the soup, milk, white wine, and seasonings.  After the pork chops have baked 1 hour, cover with the soup mixture.  Replace the foil and bake another 30 minutes.

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