Moist Baked Breaded Pork Chops in Mushroom Gravy

pork, mushroom, bread, mushrooms, milk, eggs, wine, flour, butter, cheese, garlic

Ingredients

6 pork chops (do not use fast-fry pork chops)
1 teaspoon seasoning salt
1 -2 teaspoon garlic powder
2 large eggs, beaten
1/3 cup all-purpose flour
2 cups seasoned dry bread crumbs (see Kittencal's Seasoned Dry Italian Breadcrumbs)
2 tablespoons oil
2 tablespoons butter
MUSHROOM GRAVY2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
1 (10 ounce) can sliced mushrooms, well drained
3/4 cup milk
1/3 cup dry white wine (can use a few tablespoons more)
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper (optional)
1/3 cup grated parmesan cheese (optional)

Directions for Moist Baked Breaded Pork Chops in Mushroom Gravy Recipe

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.

Read the full directions on Food.com