Baked Pork Chops

I hope you all have a safe and Happy Halloween today!  The weather here is starting to turn cold.  Cold weather means comfort food time and today’s recipe fits that comfort category nicely.  These pork chops get a nice breading and fried in a skillet.  They then get moved to a baking dish, topped with a mixture to create a gravy and get finished in the oven.

Going from the skillet to the oven give the chops a tender breading which was a fun change from the regular crispy breading.  To me, I thought of it like a pork variation of chicken Parmesan. This dish is paired perfectly with some creamy mashed potatoes.

4.3 from 3 reviews
Baked Pork Chops
  • 6 boneless pork chops
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • ¼ cup all-purpose flour
  • 2 egg, beaten
  • ¾ cup Italian-style seasoned bread crumbs
  • 4 tablespoons olive oil
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ¾ cup milk
  • 1 clove minced garlic
  1. Preheat oven to 350 degrees.
  2. In a bowl, combine the flour, garlic powder and season salt.
  3. Place the beaten eggs in a small bowl.
  4. Place bread crumbs in another bowl.
  5. Dredge the pork chops lightly in flour, followed by the egg, and then a coating of the bread crumbs.
  6. Heat the oil in a medium skillet over medium heat. Fry the pork chops in the oil until crisp well browned.
  7. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
  8. Bake in the preheated oven for 30 minutes.
  9. While baking, combine the cream of mushroom soup, milk, and garlic in a medium bowl.
  10. After the pork chops have baked for 30 minutes, remove from the oven and cover them with the soup mixture.
  11. Replace foil, and bake for another 30 minutes.

Recipe adapted from Allrecipes.

Related Posts with Thumbnails

8 comments on “Baked Pork Chops

  • My mother made a similar dish in the 50’s, and I loved it then. I make my pork chops all on the stovetop, but I will try your version next time. I do add onions, garlic and mushrooms to make the dish more \beefy\…we love it with rice or mashed potatoes.

  • Um, um um! This looks like something that would’ve been served in our middle and high school cafeterias. Before you get the wrong idea, our kitchens were run by battalions of black lady cooks that absolutely ROCKED IT! Caramelized onions would have certainly been added to this under their command. I’m telling you, to this day, whenever our school chums get together we never fail to reminisce and swoon over the memories of the excellent cuisine that was set before us every day…and for such a nominal fee. My goodness, how blessed we were. It was truly unforgettable. I spent YEARS cracking the code of those recipes, and I did, indeed, succeed. Those lovely ladies, now long gone, have no idea of the positive impact they had upon our lives. I became a professional chef. God bless them. Food is love. I’m going to make these pork chops, with my own tweaks, and hope it takes me back to lunch time in the high school cafeteria. There’s the bell! Bon Apetit!

  • It is listed in Step 9

  • I made this dish last night and it was wonderful! My son and his girl friend do not like pork chops, but they loved them last night. Thanks

  • This was a really flavorful meat recipe. We usually deep fry our chops and that’s it, but this would be a very good alternative. Very good recipe. delicious and heavy on the tummy.

  • A clove of garlic is listed as an ingredient, but I don’t see when to add it to the recipe. Also, I assume on step 8 it is bake for 30 minutes? Looks good – can’t wait to try it!

  • That sauce has me seriously shivering. DEEVINE.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.