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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A good friend made me these tender chops in a flavorful gravy for my birthday, recalls Meg Griesdorn of Murraysville, West Virginia. I immediately asked for the recipe and have served them many times since. There are never leftovers, she reports. Ingredients:
1 egg |
2 tablespoons water |
8 pork loin chops (1/2 inch thick) |
3/4 cup seasoned bread crumbs |
2 tablespoons vegetable oil |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-1/2 ounces) condensed french onion soup, undiluted |
1/4 cup grated parmesan cheese |
hot mashed potatoes |
Directions:
1. In a shallow bowl, beat egg and water. Dip pork chops in egg mixture, then coat with bread crumbs. In a large skillet, brown chops in oil. Transfer to a greased 13-in. x 9-in. baking dish. Combine the soups; pour over chops. Sprinkle with cheese. Cover and bake at 325° for 1-1/2 hours or until meat is tender. Serve with mashed potatoes. Yield: 8 servings.
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