> wrote in message
...
> Baked Pork Chops
>
>
> 6 pork chops
> 1 tsp garlic powder
> 1 tsp seasoning salt
> 2 egg, beaten
> 1/4 cup all-purpose flour
> 1 cup Italian-style seasoned
> bread crumbs
> 4 Tbs olive oil
> 1 (10.75 ounce) can condensed
> cream of mushroom soup
> 1/2 cup milk
> 1/3 cup white wine
>
>
>
> 1 Preheat oven to 350 degrees F (175 degrees C).
>
> 2 Rinse pork chops, pat dry, and season with garlic powder and
> seasoning salt to taste
>
> 3 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.
>
> 4 Heat the oil in a medium skillet over medium-high heat.
>
> 5 Fry the pork chops 5 minutes per side, or until the breading appears
> well browned.
>
> 6 Transfer the chops to a 9x13 inch baking dish, and cover with foil.
> Bake in the preheated oven until internal temperature reaches 160°
> (about 20 minutes)
>
> 7 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 15
> minutes.
>
>
> Notes: I don't cook these nearly this long. After I pan fry, I put
> the sauce in the baking dish, and set the pork chops on top. I don't
> cover them with the sauce. I bake them until a probe reads 160
> degrees, about 30 minutes. I serve the sauce on the side. In fact,
> Steve makes a good point about cooking the chops in the sauce. I
> think next time I will leave the sauce out of the baking dish, and
> just make it on the stove, so the chops stay crispy.

I'd cook it even longer. Slow cooking tenderises meat. I agree about the
sauce maybe being cooked separately though. Also someone made the point
that these two casserales are probably better cooked on different nignts,
and not actually served together, I agree with that as well.

They both sound yummy though. Thanks.

Jen
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