Tuesday, April 24, 2012

Baked Pork Chops

So maybe it's just because I'm a college student, but I really enjoyed this recipe. It took a little bit of time, but I made three pork chops at once and just made them throughout the week. The recipe is from allrecipes.com.

6 pork chops
1 teaspoon garlic powder
1 teaspoon salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 teaspoons olive oil
1 can (10.75 oz.) condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

**Since I was making this meal for a college student and not for a family I halved the recipe. I also used chicken stock instead of white wine. **

Preheat the oven to 350 degrees. Rinse pork chops, pat dry and season with garlic powder and salt to taste. Place the beaten eggs in a small bowl. Dredge (that means drag through/coat) the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops for five minutes on each side, or until the breading appears browned. Transfer the chops to a casserole dish and cover with foil. Bake in the oven for one hour. While baking, combine the cream of mushroom soup, milk and chicken stock (or white wine) in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil and bake for another 30 minutes.

Frying the pork chops 

The finished product


So it doesn't look amazing, but what is lacks in looks it makes up for in taste. Happy Tasty Tuesday!

Linked up at Flamingo Toes.

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