Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Total Time: 2 hrs | Yield: 6 Servings
The sauce alone of this luscious dish will surely make you very satisfied! In just about 2 hours, you will surely enjoy these pork chops smothered in cream and delicious mushroom sauce! Try this recipe now and don’t forget to share it with your loved ones as well. Have a great day, friends. Enjoy!
Ingredients:
6 pork chops
1 tsp garlic powder
1 tsp seasoning salt
2 Egg, beaten
¼ c all-purpose flour
2 c Italian-style seasoned bread crumbs
4 tbsp olive oil
1 (10.75 oz) can of condensed cream and mushroom soup
½ c milk
⅓ c white wine
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Clean the pork chops with water, then use paper towels to pat them dry.
Season all sides of the pork chops with salt and garlic powder.
Add the cracked eggs into a mixing bowl, then beat until creamy.
Coat each pork chop with flour, then into the egg, and lastly into the bread crumbs. Make sure to coat each well.
Place a skillet on the stove and turn the heat to medium-high.
Add oil and allow it to become hot.
Add the pork chops and cook each side for about 5 minutes or until golden brown.
Remove the pork chops from the skillet onto a 9×13-inch baking dish. Cover them with aluminium foil.
Place the pork chops inside the preheated oven and bake for about an hour.
In a mixing bowl, add the white wine and mushroom soup. Stir until well blended.
Pour the soup mixture over the pork chops.
Put them back inside the oven and bake for 30 minutes more or until done.
Serve and enjoy!
Nutrition Facts:
Calories: 457.4 | Protein: 29.9g 60% | Carbohydrates: 36g 12% | Dietary Fiber: 1.5g 6% | Sugars: 3.4g | Fat: 19.9g 31% | Saturated Fat: 3.9g 19% | Cholesterol: 128.5mg 43% | Vitamin A Iu: 174.7IU 4% | Niacin Equivalents: 11mg 85% | Vitamin B6: 0.8mg 51% | Vitamin C: 0.2mg | Folate: 19.6mcg 5% | Calcium: 109mg 11% | Iron: 4mg 22% | Magnesium: 32.9mg 12% | Potassium: 440.2mg 12% | Sodium: 1142.4mg 46% | Thiamin: 1.1mg 110% | Calories From Fat: 179.1
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