This recipe is very good. No, actually it’s fantastic! It’s so
full of flavor and juicy, but rich oh so rich! I am not a huge pork fan but I decided
to give it a try anyway, and loved it. I think the next time I make it I will
try it with chicken. I have no doubt this will be incredible with chicken.
Although there are more steps to this recipe than I prefer
it makes a wonderful Sunday dinner meal. It certainly not something I would
make during the week. I like quick and easy during the week and although it’s
not hard it’s not quick!
I highly recommend this recipe to anyone looking to make an impressive
meal that makes a great impression. This is certainly a restaurant quality
meal. I served this recipe along with Cracker Barrel Hashbrown Casserole.
Ingredients:
- 6-8 boneless pork chops
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 2 eggs, beaten
- 2 cups Italian style breadcrumbs
- 4 tablespoons olive oil
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 8oz can mushroom stems and pieces
- 1/2 cup water
- 1/3 cup white wine
Directions:
- Preheat oven to 350.
- Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
- Place the beaten eggs in a small bowl.
- Dip pork chops in the egg, and coat liberally with bread crumbs.
- Heat the oil in a medium skillet over medium-high heat.
- Fry the pork chops 5 minutes per side, or until the breading appears well browned.
- Transfer the chops to a 9 x 13 baking dish, and cover with foil.
- Bake in the preheated oven for 1 hour.
- While baking, combine the cream of mushroom soup, mushrooms, water and 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.
Check Out Our Online Recipe Book: www.CafeChatterbox.com
