Ingredients
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6 pork chops (do not use fast-fry pork chops)
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1 teaspoon seasoning salt
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1 -2 teaspoon garlic powder
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2 large eggs, beaten
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1/3 cup all-purpose flour
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2 tablespoons oil
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2 tablespoons butter
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2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
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1 (10 ounce) can sliced mushrooms, well drained
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3/4 cup milk
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1/3 cup dry white wine (can use a few tablespoons more)
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1/2 teaspoon fresh ground black pepper
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1 pinch cayenne pepper
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2 cups seasoned dry bread crumbs (see Kittencal's Seasoned Dry Italian Breadcrumbs)
Instructions
- Grease a 13 x 9-inch baking dish.
- Pat the pork chops dry using paper towels, then season with seasoned salt and garlic powder pepper.
- Place the eggs in a bowl, then flour in another bowl and the breadcrumbs in another bowl.
- Heat oil and butter in a skillet over medium heat.
- Dredge the pork chops firstly in flour then in eggs allowing any excess egg to drip off.
- Lastly coat in seasoned breadcrumbs.
- Brown the pork chops in hot oil about 4-5 minutes per side or until the breading is light golden brown.
- Transfer the chops to the baking dish.
- Cover with foil.
- Set oven to 350 degrees F.
- Bake for about 1 hour.
- Meanwhile in a bowl combine cream of mushroom soup with sliced mushrooms, milk, white wine, black pepper and cayenne pepper (if using).
- After the 1 hour baking pour the mushroom gravy over the pork chops, then sprinkle with Parmesan cheese.
- Replace the foil and bake for another 25-30 minutes or until chops are tender.