These pork chops are tender enough to cut with a fork. The extra breading step (egg wash and bread crumbs) is optional. The dish will come out great without the breading. Skip the breading to make this low carb.
Baked Pork Chops
Ingredients
Meat and Gravy
- 8 Pork chops
- 1/2 cup Milk
- 1/4 cup White wine
- 1 can Cream of Mushroom Soup condensed
Dredge
- 1/2 tsp garlic powder
- 1 tsp Seasoning salt
- 1/2 tsp Pepper
- 1 cup Flour all purpose
- 2 eggs optional (see notes)
- 1 cup Breadcrumbs optional (see notes)
Fry
- 1 cup Oil or more, high heat oil
Instructions
Preheat
- Preheat oven to 375.
- Pour oil into heavy pot to a depth of 1/2 inch, and place over medium-high burner (oil should be about 350 degrees).
Dredge Setup
- Mix flour, garlic powder, pepper, and seasoning salt in low dish, like a pie pan. If desired, beat eggs into a separate shallow bowl, and spread breadcrumbs in their own low dish.
Optional Dredge
- If desired, dip chops into egg wash, then into breadcrumbs. Press chops into crumbs on all sides.
Fry
- Gently lay chops into hot oil. Leave at least 1 inch between chops. Turn after 3-5 minutes when just turning brown.
Bake
- Remove chops from oil to a large baking dish. Cover tightly with aluminum foil, and bake for 1 hour.
- Mix cream of mushroom soup, milk, and wine. Remove foil, pour gravy over chops and return to oven (uncovered) for 30 minutes.
Notes
Thin, or medium, thickness chops work best. The second dredge in egg wash & breadcrumbs is optional. The frying step does not fully cook the chops, it just browns the outside.
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