Wednesday, March 7, 2012

Baked Smothered Pork Chops

Ingredients: 4-6 thick cut boneless pork chops
1 tsp garlic powder
1 tsp seasoning salt
2 eggs, beaten
¼ cup flour
2 cups Italian bread crumbs
1 can of cream of chicken soup
½ cup milk

1. Preheat oven to 350.
2. Rinse pork chops and pat dry. Season both sides with garlic powder and seasoning salt.
3. Place flour, eggs, and bread crumbs in 3 separate bowls.
4. Heat oil in large skillet on medium-high heat.
5. Coat pork chops in flour, then eggs, and finally bread crumbs. Fry on both sides until brown (about 5 minutes per side)
6. Transfer pork chops to a 9x13 baking dish and cover with foil.
7. Cook in oven for 60 minutes.
8. Combine soup and milk.
9. Pour soup mixture over pork chops and re-cover with foil. Cook an additional 30 minutes.

Enjoy! My family loved these pork chops. The taste is very similar to my City Chicken Recipe, but takes less time!  Sorry no picture, we ate them up!

1 comment:

  1. What vegetables do you serve with the smothered pork chops? Home made scallopped pototoes with cream of celery soup over the pre-boiled potatoes or even the canned white potoatoes goes good with the cream of celery soup. Saves time peeling the potatoes and they are tasty this way. Those canned pototes also come in diced or sliced. When I make the smothered pork chops in the oven, I bake for about 30 minutes, then add my potatoes and cream of celery soup with 1/2 can milk added to soup. Recover with foil and finish baking them required time. Use whatever green vegetrable of your choice and you have a balanced meal.