Do you like to eat delicious food? You do? Well you’re in luck, because this is the epitome of delicious. It’s also fairly simple to put together too. I would give it a 6 on the easy scale (10 being so easy a dinosaur could make it.)
Let’s talk about dinosaurs for a second. Just kidding. I don’t have anything to say about dinosaurs.
There’s a key to this recipe. It’s actually the secret to the dish turning out every time. Are you ready? Thin cut pork chops. If you’re serving for big eaters, feel free to double the recipe, but whatever you do, avoid thick cut pot chops.
The sauce is pretty creamy and goes perfectly with rice. I usually make wild rice, which makes me feel less guilty, but white rice would be great too. You could also serve with egg noodles, or scratch the carbs all together and serve with steamed vegetables. Any way you make it, it’s a great comfort food dish. Also, you don’t have to serve with mushrooms, but I like to. Because I love mushrooms.
- 2 tablespoons olive oil
- Thin cut pork chops (mine came in a package of 6)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 eggs (whisked)
- 1 c flour
- 1 c bread crumbs (I used Italian)
- 1 can cream of mushroom soup
- ¾ cup milk
- ½ cup white wine
- 1 c sliced button mushrooms
- Parmesan cheese
- Preheat oven to 350 degrees
- Wash pork chops and pat dry
- Season both sides with garlic powder, onion powder, salt and pepper
- Heat skillet to medium high heat and drizzle with 1 tablespoon of the olive oil
- Dredge pork chops in first flour, then egg, then breadcrumbs and brown on both sides. They don't need to cook though, they just need to brown. When brown move to baking dish (See note)
- Combine soup, milk and white wine together.
- Add mushrooms to baking dish with pork chops and top with soup mixture.
- Sprinkle with Parmesan cheese and bake for 25 minutes.