Oven Baked Pork Chops
These oven baked pork chops are the perfect “comfort” dish on fall and winter evenings. Covered with cream of mushroom soup during the last half-hour of baking, they are tender and delicious!
Servings: 6 servings
Ingredients
- 6 pork chops
- 2 eggs beaten
- 2 teaspoons parsley
- 1 teaspoon garlic powder
- ¼ cup all-purpose flour
- 2 cups Italian style breadcrumbs
- olive oil
- 1 10 ¾ ounce can cream of mushroom soup
- ½ cup milk
- 1 tablespoon Worcestershire sauce
- ⅓ cup chicken broth
Instructions
- Preheat oven to 350 degrees F.
- Rinse pork chops, pat dry.
- Place the beaten eggs in a small bowl. Combine flour and seasonings. Dredge the pork chops in flour, egg, and breadcrumbs.
- Heat about 1 tablespoon olive oil in a pan over medium-high heat. Lightly brown each side adding more oil as needed.
- Place in a 9 x 13 baking dish, and cover with foil. Bake 35 min.
- While baking, combine the cream of mushroom soup, milk Worcestershire and broth in a medium bowl.
- After 35 min top with soup mixture, cover and bake an additional 25-30 minutes or until fork tender.
- Serve over rice.
Video
Nutrition
Calories: 374kcal | Carbohydrates: 23g | Protein: 37g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 148mg | Sodium: 676mg | Potassium: 689mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 1.3mg | Calcium: 82mg | Iron: 2.6mg