"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pork Chops Recipe

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This recipe for Pork Chops, by , is from Carroll's Group Home Fall Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
24 pork chops
1 tablespoon and 1 teaspoon garlic powder
1 tablespoon and 1 teaspoon seasoning salt
8 egg, beaten
1 cup all-purpose flour

8 cups Italian-style seasoned bread crumbs
1 cup olive oil
4 (10.75 ounce) cans condensed cream of mushroom soup
2 cups milk
1-1/3 cups white wine

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C).

Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch 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 an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
2 hours

 

 

 

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