About this recipe:Pork chops are coated in seasoned breadcrumbs and baked in a creamy white wine sauce. Serve with freshly cooked rice, pasta or potatoes.
6 pork chops
1 teaspoon garlic granules
1 teaspoon seasoning salt
2 eggs, beaten
4 tablespoons plain flour
225g Italian-style seasoned breadcrumbs
4 tablespoons olive oil
1 (295g) tin condensed cream of mushroom soup
75ml white wine
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Preheat oven to 180 C / Gas 4.
Rinse pork chops, pat dry and season with garlic granules and seasoning salt. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in egg and coat liberally with breadcrumbs.
Heat the oil in a medium frying pan over medium-high heat. Fry the pork chops 5 minutes per side or until the breading appears well browned. Transfer the chops to a 20x30cm baking dish and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for 1 hour, cover them with the soup mixture. Replace foil and bake for another 30 minutes.
I have made this dish many times having seen the recipe on the US allrecipes site which has loads of high rating reviews.
I can honestly say that it is always received with much praise and I am often asked for the recipe. The pork is so succulent. You can substitute condensed chicken soup for the mushroom. I use Lidl's Italian breadcrumbs. Do try it. It will become a firm favourite on your recipe list. - 02 Jan 2016