Creamy Baked Pork Chops

Creamy Baked Pork Chops


(2 votes) 4 2

These chops bake for quite a while, so when they finally come out the meat is tender and juicy.

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  • 6 pork chops
  • 1 tsp. garlic powder
  • 1 tsp. seasoning salt
  • 2 eggs, beaten
  • 1/4 C. all-purpose flour
  • 2 C. Italian-style seasoned bread crumbs
  • 4 Tbs. olive oil
  • 1 10 3/4 oz. can condensed cream of mushroom soup
  • 1/2 C. milk
  • 1/3 C. white wine

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Preheat oven to 350 degrees. 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

Reviews (2)

  • This was Sooooo good. My husband turned up his nose when I described it, but after he tasted it he declared it "delicious". I never have bread crumbs around, but I did have a box of Stovetop Stuffing, Pork Flavor, so I just made their crumbs smaller and used that. I think it probably added to the taste.

    Flag as inappropriate fredsgirl  |  May 11, 2011

  • These pork chops are wonderful!

    Flag as inappropriate Marshall1810  |  June 25, 2009

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