If you love pork chops, you're really going to love these! They're so moist the meat will fall off the bone when they're done. Then...THEN there's the yummy sauce on top! We not only poured ours over our chops, but also our mashed potatoes! You could even boil up some egg noodles and serve them on the side with the sauce on top! Did I mention the sauce is delicious?!? If you think you'll really love it too, go ahead and double that yumminess!
Note: Measurements for breading ingredients are approximate - it may take a little more depending on the size of your chops. Chicken breasts can be substituted for the pork chops as well.
Smothered Pork Chops
4-6 Pork Chops
2-3 Eggs, Beaten
1/4 Cup Flour
2 Cups Bread Crumbs (I used Panko, but the seasoned Italian breadcrumbs would work too)
1 Can Cream of Mushroom Soup
1/2 Cup Milk
1/3 Cup White Wine
2 Tbsp Worcestershire Sauce (optional)
Preheat oven to 350 degrees. Rinse pork chops, pat dry, and season both sides with garlic powder and seasoning salt - set aside. Set up your breading station: put beaten eggs in shallow bowl, flour on plate, and your bread crumbs in another shallow dish. Dredge chops in flour, dip lightly in egg, and coat well with bread crumbs. Heat a couple tablespoons of olive oil in medium pan over medium-high heat. Fry chops 5 minutes on each side, until breading is browned (adding oil to pan as needed with subsequent chops). Transfer chops to 9x13 pan, seal pan with foil, and bake for 1 hour. While chops are baking; mix together soup, milk, wine, and worcestershire to create sauce. After chops have baked for 1 hour, cover with sauce mixture, re-seal with foil, and bake another 30 minutes.