Ingredients: |
Ingredients: 6 pork chops (do not use fast-fry pork chops)
1 teaspoon seasoning salt
1-2 teaspoon garlic powder
2 large eggs, beaten
1/3 cup all-purpose flour
2 cups seasoned dry Italian breadcrumbs
2 tablespoons oil
2 tablespoons butter
Mushroom Gravy
1 (10 ¾ ounce) cans cream of mushroom soup, undiluted
1 (10 ounce) can sliced mushrooms, well drained
3/4 cup milk
1/3 cup dry white wine
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper (optional)
1/3 cup grated parmesan cheese
|
Directions: |
Directions:Grease a 13 x 9-inch baking dish. Preheat oven to 350 degrees. Pat the pork chops dry using paper towels, then season with seasoned salt and garlic power. Place the eggs in a bowl, then flour in another bowl and the breadcrumbs in another bowl. Heat oil and butter in a skillet over medium heat. Dredge the pork chops first in flour, then in eggs; allowing any excess egg to drip off. Coat in seasoned breadcrumbs. Brown the pork chops in hot oil about 4-5 minutes per side or until the breading is light golden brown. Transfer the chops to the baking dish. Cover with foil. Bake for about 1 hour.
Meanwhile, in a bowl combine cream of mushroom soup, sliced mushrooms, milk, white wine, black pepper and cayenne pepper (if using). After the 1 hour baking, pour the mushroom gravy over the pork chops. Sprinkle with Parmesan cheese. Replace the foil and bake for another 25-30 minutes or until chops are tender. |
This recipe for Moist Baked Breaded Pork Chops is from