Creamy Pork Chops

    2 hours

    Pork chops are coated in seasoned breadcrumbs and baked in a creamy white wine sauce. Serve with freshly cooked rice, pasta or potatoes.

    5181 people made this

    Serves: 6 

    • 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
    • 125ml milk
    • 75ml white wine

    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. Preheat oven to 180 C / Gas 4.
    2. 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.
    3. 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.
    4. 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.

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    Reviews in English (4476)


    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)