Baked Pork Chops with Mushroom Gravy

Several weeks ago, my friend, Shelly, came over to cook dinner (because she's just generous like that). It was a delicious pork chop that was baked. I don't really like mushrooms, but this was just absolutely delicious and very irresistible. The mushrooms in the cream of mushroom soup are diced so the texture didn't bother me very much. The next time I make this recipe, I might try the Golden Mushroom soup instead of Cream of Mushroom. The Golden Mushroom adds a hint of tomato which I think will make the gravy have a little more zing. Be sure not to overdo cooking the pork chops when you're browning them in the skillet. This could make them tough. When finished, you should be able to eat them with just a fork (no knife required).

Baked Pork Chops with Mushroom Gravy

6 pork chops (or fewer)

1 tsp. garlic powder

1 tsp. seasoning salt

2 eggs, beaten

¼ cup all-purpose flour

2 cups Italian bread crumbs

4 Tbs. olive oil

1 10.75 oz. Cream of Mushroom Soup

½ cup milk

1/3 cup white wine

Preheat oven to 350º F. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. 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. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 40 minutes. 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 30 minutes.

When Shelly made this for me, we had mashed potatoes and sauteed zucchini. In the picture, you'll see that I made green beans for this meal. Try with whatever side you like and I'm sure you'll enjoy.

Comments welcomed!