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READY IN: 2hrs 30mins | SERVES: 6

These are indeed the best-baked pork chops! An awesome meal that turns out great always. Pan-seared pork chops smothered a creamy and delicious sauce, then baked to perfection!

It is no secret that overcooking the pork will make them dry, so please don’t. Apart from that everything is pretty simple. There are many ways to serve these awesome baked pork chops. I love them with a simple side salad, mashed potatoes, rice, or pasta for the perfect dinner for everyone!


4 tbsp olive oil

6 pork chops

1⁄3 c. white wine

1 tsp seasoning salt

1 tsp garlic powder

1⁄4 c. all-purpose flour

2 c. Italian style breadcrumbs

2 eggs, beaten

1 (10 3/4 oz.) can condense cream of mushroom soup

1⁄2 c. milk



Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: After rinsing the pork chops, pat them dry and season with garlic powder and seasoning salt.

Step 3: In a small bowl, place the beaten eggs.

Step 4: Lightly dredge the pork chops in flour, then dip in egg, and generously coat with the bread crumbs.

Step 5: In a medium skillet, heat the oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet and fry for about 5 minutes on each side or until the breading is well brown.

Step 6: To a 9 x 13-inch baking dish, transfer the seared pork chops and tent with foil. Place in the preheated oven and bake for about an hour.

Step 7: In the meantime, whisk the cream of mushroom soup, milk, and white wine in a medium bowl until well mixed.

Step 8: Remove the pork chops from the oven after an hour and pour over the soup mixture. Cover with foil again and resume baking for 30 minutes more.


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