The secret to getting deliciously tender and juicy pork chops is in the way they are cooked - if you sear them quickly on a pan and then let them cook slowly in the oven for an hour or two, all of the flavors will really get a chance to come out and your meat will be cooked to perfection. With this recipe, you will first give your pork chops a crisp, golden crust by breading them and frying them in olive oil, and then you will make them irresistibly tender by cooking them slowly in the oven in a silky mushroom sauce. The perfect recipe for a satisfying weekend lunch! (more...)
The secret to getting deliciously tender and juicy pork chops is in the way they are cooked - if you sear them quickly on a pan and then let them cook slowly in the oven for an hour or two, all of the...
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Preheat the oven to 350°F/175°C.
Rinse your pork chops under running water and pat them dry with a paper towel. Sprinkle them evenly with the garlic powder and salt.
Beat the eggs in a small bowl with a fork or a whisk until the egg whites and yolks blend together to form a smooth and evenly colored mixture. Prepare two plates. Put the flour on one and the seasoned bread crumbs on another. Lightly coat the pork chops in the flour, then immerse them in the egg mixture and finally coat them well with the bread crumbs, taking care not to pat the breadcrumbs into the pork too firmly.
Take a medium-sized skillet, pour in the olive oil and heat it up over medium-high heat. Fry the pork chops for about 5 minutes on each side or until the breading gets a beautiful golden coloring.
Prepare a 9x13 inch baking dish and place the fried pork chops in it. Cover the baking dish with foil.
Put the baking dish with the pork chops into your preheated oven and let them bake for one hour.
In the meantime, prepare your sauce. In a medium-sized bowl, mix together the cream of mushroom soup, milk and white wine.
After one hour, take your pork chops out of the oven and cover them evenly with the mushroom sauce. Replace the foil and let your pork chops bake for another 30 minutes after which you are ready to serve.