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.
Enjoy!
Smothered Pork Chops
4-6 Pork Chops
Garlic Powder
Seasoning Salt
2-3 Eggs, Beaten
1/4 Cup Flour
2 Cups Bread Crumbs (I used Panko, but the seasoned Italian breadcrumbs would work too)
Olive Oil
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.
Posts
These sound delicious! Going to have to print off your recipe and try it out on my two guys.
ReplyDeleteGonna try this tonight. Thanks for the recipe!
ReplyDeleteDo you use boneless or bone in pork chops?
ReplyDeleteI used pork chops with the bone, but boneless would work just fine - you may just need to adjust the timing as they can be a little thicker cut usually.
DeleteIt's in the oven right now!!! Can't wait to try it ...sounds so yummy.
ReplyDeleteHope you enjoyed!
DeleteMaking them now but have no wine...can I sub water for the wine?
ReplyDeleteYou can use water as a replacement, but other good replacements would also be chicken broth/stock, cider vinegar, ginger ale, or diluted white grape juice. Hope you enjoyed them!
DeletePlanning on making these tonight but cooking them for an hour and a half after frying in a pan sounds like an awfully long time. Is that the correct amount of time for them to cook? At 350 degrees? I am using 4 boneless pork chops.
ReplyDeleteFound you on Pinterest and this
ReplyDeletewill be made this week..
thanks for sharing
Sandy
Apple cidar vinegar for substitute?
ReplyDeleteYes, you sure can use apple cider vinegar as a sub for the white wine.
DeleteThese turned out delicious - one of the best things I've cooked! Thanks for the recipe :)
ReplyDeleteSo glad you liked them!
DeleteMade these tonight! Very good and will make again. Thanks!
ReplyDeleteMade these tonight and I absolutely love them! My boyfriend who is not a big pork fan even really liked them. I fixed them with crock pot mac and cheese and steamed broccoli. Definietly a keeper!!
ReplyDeleteMade this tonight - YUM!!! Be warned - if you don't care for Worcestershire sauce you probably won't like it as it's a pretty strong taste. That said, I like and LOVED this recipe! I even messed up the chops pretty bad and it still turned out great. I cooked 2 chops in a cast iron skillet. Hubby had prepped the skillet with Pam which had a low smoke point so the chops burned on 1 side after 3 minutes. Hubby felt bad so he cut off the burned part which squished most of the breading off the good side. I left the chops in the skillet and put the whole thing in a convection toaster oven for 15 minutes. Made the entire serving of gravy as written (I wanted lots), smothered the chops and cooked another 20 minutes. Even after the chop debacle they turned out super tasty! You MUST give this recipe a try! Thanks so much for sharing!
ReplyDeleteI made this for dinner tonight. It was wonderful! I tweaked the recipe just a little by adding quartered little red potatoes to the bottom of the pan and placing the chops on top. When I put the sauce on, it became a gravy. The recipe was deemed "a keeper" by all. Thanks for sharing it with us.
ReplyDelete