Personal Nutrition Guide

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If you love an amazing dinner idea, then you should give this recipe a try. This meal it’s an amazing way to enjoy delicious food with your loved ones. The recipe is filled with flavours and a delicious creamy sauce made with cream of mushroom soup, milk and some wine for more flavour. First, you need to sear the pork chops in a nonstick frying pan or skillet over medium heat. Not to cook them completely, but to give them a nice brown colour outside, because they will continue cooking in the oven.

The result is a meal full of flavour, delicious taste and an amazing presentation. 

Why you’ll love the recipe:

This is a great recipe to make when you want to show off in front of your guests. It’s an amazing dinner idea that everyone will crave a second serving. Be sure to save this recipe because it’s an amazing dish you will make repeatedly. 

How to serve it:

Serve with some fresh salad on the side or just baked potatoes. Sauteed carrots will also work well with this recipe. 

Ingredients:

  • Pork Chops Without Bone
  • Garlic Powder
  • Seasoning Salt
  • Large Eggs Beaten
  • All-Purpose Flour
  • Italian Bread Crumbs
  • Olive Oil
  • Condensed Cream Of Mushroom Soup
  • Whole Milk
  • White Wine

How to make Baked pork chops:

First, preheat your oven to 350 F or 180 C degrees. 

Prepare a 9×13-inch baking dish by brushing it with butter or spraying it with cooking oil. 

Season each pork chop with some salt and garlic powder. 

In a small bowl, whisk the eggs, dredge the pork chips in some flour, then in beaten eggs and finally coat them in some bread crumbs.

In a nonstick frying pan over medium heat with olive oil, fry the pork chops on each side for about 5 minutes. 

Place the pork chops into the prepared baking dish and cover them with foil. 

Bake for about 1 hour in the preheated oven. 

In the meantime, whisk the cream of mushroom soup, milk, and wine together in a small bowl. 

Remove the pork chops from the oven and pour the liquid ingredients over. 

Bake again for additional 30 minutes. 

Serve and enjoy. 

I think that once you make this recipe, you will never forget it and make it over and over again. It’s a great Sunday lunch idea for the whole family.

Baked pork chops

I think that once you make this recipe, you will never forget it and make it over and over again. It’s a great Sunday lunch idea for the whole family.

  • 6 Pork Chops Without Bone
  • 1 tsp Garlic Powder
  • 1 tsp Seasoning Salt
  • 2 Large Eggs Beaten
  • ¼ cup All-Purpose Flour
  • 2 cups Italian Bread Crumbs
  • 4 tbsp Olive Oil
  • 1 10.75 Oz Can Condensed Cream Of Mushroom Soup
  • ½ cup Whole Milk
  • ½ cup White Wine
  • First, preheat your oven to 350 F or 180 C degrees.

  • Prepare a 9×13-inch baking dish by brushing it with butter or spraying it with cooking oil.

  • Season each pork chop with some salt and garlic powder.

  • In a small bowl, whisk the eggs, dredge the pork chips in some flour, then in beaten eggs and finally coat them in some bread crumbs.

  • In a nonstick frying pan over medium heat with olive oil, fry the pork chops on each side for about 5 minutes.

  • Place the pork chops into the prepared baking dish and cover them with foil.

  • Bake for about 1 hour in the preheated oven.

  • In the meantime, whisk the cream of mushroom soup, milk, and wine together in a small bowl.

  • Remove the pork chops from the oven and pour the liquid ingredients over.

  • Bake again for additional 30 minutes.

  • Serve and enjoy.

Can you make it ahead?

Yes, you can make this recipe to the point where you need to pour the soup and liquid ingredients over and bake again. This can be prepared up to 2 days ahead of time, and just bake the pork chops for additional 30 minutes with the liquid ingredients so you can serve it. 

Storage instructions:

Store in the fridge for 2 days in an airtight container. 

Variations and substitutes:

You can also use any creamy soup, like chicken soup or cream of onion soup… but I think this recipe is best with cream of mushroom soup. 

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