Diva Tasting: Baked Pork Chops…

Baked Pork Chops


6 thick cut pork chops

1 teaspoon garlic powder

1 teaspoon seasoning salt

2 egg, beaten

¼ cup all-purpose flour

2 cups Italian-style seasoned bread crumbs

4 tablespoons olive oil

1 (10.5 ounce) can condensed cream of mushroom soup

½ cup half n half

⅓ cup white wine


Preheat the oven to 350 degrees F (175 degrees C).

Season pork chops with garlic powder and seasoning salt. Place beaten eggs in a small bowl. Dredge pork chops lightly in flour; dip into beaten egg, then press into bread crumbs to coat both sides.

Heat oil in a medium skillet over medium-high heat. Add breaded pork chops and cook until golden brown, about 5 minutes per side; transfer to a 9×13-inch baking dish and cover with foil.

Bake in the preheated oven for 1 hour.

Meanwhile, mix condensed soup, milk, and white wine in a medium bowl until well combined. Pour soup mixture over pork chops. Replace the foil, and continue to bake for another 30 minutes. 6 Servings.


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