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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is one of our favorite pork recipes. Some consider it a little labor intensive , but we think it's well worth the effort, & you can bread & brown ahead & refridgerate for a few hours. Original recipe called for half the soup, milk, etc., but I doubled it cuz we LOVED the sauce! Great served with mashed 'taters & tiny sweet green peas. This is my first posting, so would appreciate any & all comments. Ingredients:
6 pork loin chops, 3/4 to 1-inch thick |
1 teaspoon garlic powder (approximately) |
1 teaspoon onion powder (approx.) |
kosher salt |
fresh cracked pepper |
2 extra large eggs, beaten |
1 cup all-purpose flour (more if needed) |
2 -3 cups italian seasoned breadcrumbs |
3 tablespoons olive oil |
2/3 cup white wine or 2/3 cup chicken stock |
2 (10 1/2 ounce) cans condensed cream of mushroom soup |
1 cup milk (skim works just fine) |
Directions:
1. Preheat oven to 350.
2. Rinse chops & pat dry with paper towels.
3. Sprinkle both sides of chops with garlic powder, onion powder and salt & pepper (if desired).
4. For easy clean-up, spread a long sheet of waxed paper across work surface.
5. Place flour on a paper plate, beaten egg in a shallow bowl, & seasoned bread crumbs on another paper plate. Line 'em up on the waxed paper.
6. Pre-heat a large skillet over medium high heat.
7. When skillet is hot, add 1/2 the olive oil.
8. Lightly dredge the chops in flour, dusting off excess.
9. Dip chops into beaten eggs.
10. Coat heavily with bread crumbs, turning & pressing to get a good, heavy crumb crust.
11. In skillet, brown chops well (3-5 minutes per side) over medium high heat, using extra olive oil if necessary.
12. Transfer browned chops, in a single layer, to a 9 x 13 baking dish. Cover tightly with foil and bake at 350 degrees for 1 hour.
13. While chops are baking, whisk together the soup, milk, and either wine OR chicken stock. We prefer the chicken stock.
14. After 1 hour, remove foil from pan being careful to avoid burns from steam.
15. Pour soup mixture evenly over chops.
16. Re-cover tightly with foil and return to oven for 30 minutes (the chops, silly - not you!).
17. I serve this with lots of mashed potatoes for soaking up the gravy , and tiny sweet green peas.
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