Pork chops are coated in seasoned breadcrumbs and baked in a creamy white wine sauce. Serve with freshly cooked rice, pasta or potatoes.
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
I took some advice from pervious reviewers and made sure that I fried the chops until the outside was very crispy (make sure the oil is hot before adding the chops, makes a difference in how tender they turn out). I also doubled the gravy, and used 1 can cream of mushroom and 1 can golden mushroom. That really helped keep the dish from having that "some kind of meat covered w/cream of mushroom soup" taste. I also sauteed some fresh mushrooms in the pan I'd cooked the pork in and added them to the soup mixture. I added some extra garlic and just a couple dashes of cayenne. I cooked the chops for 20/20.....needed less cooking time I think cause I'd browned them so well. Turned out wonderful! - 07 Jul 2002 (Review from Allrecipes US | Canada)
I intended to submit this review two weeks ago & since then, my husband has requested this dish three more times. I did change a couple things. I baked for 35 minutes and warmed the sauce in a pot on the stove rather than pouring it over the chops. I also used cream of chicken rather than mushroom, since we're not mushroom fans and doubled the milk rather than using wine. It turned out fabulous. THANKS so much for this recipe! - 24 Feb 2003 (Review from Allrecipes US | Canada)