Healthier Baked Pork Chops I Recipe -
Healthier Baked Pork Chops I Recipe
  • READY IN 2 hr

Healthier Baked Pork Chops I

Recipe by  

"I make this wonderful recipe all the time and found that it is a lot better to not pan fry the chops in oil. Baking makes it a lot better for you and still tastes great."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 30 mins

    2 hrs


  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. Gently press pork into flour to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork into a 9x13-inch baking dish.; do not stack.
  3. Bake in preheated oven to brown bread crumbs, about 10 minutes. Cover with aluminum foil and bake for 1 hour.
  4. While baking, combine cream of mushroom soup, milk, and white wine in a bowl. After pork chops have baked for one hour, cover with soup mixture. Replace foil and bake until sauce is hot and bubbly and pork juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Sep 03, 2012

I added a few more spices to the flour and bread crumbs for a little kick. The chops browned very nicely--NONE of the breading fell off at all, which pleased me a great deal. When I made the "gravy", I used fat free evaporated milk (and I did use a little more than asked for--a full "soup can" for a little thinner gravy) only because I like the flavor that it gives to the recipe and it works better as a cooking milk. I added a tablespoon of worchestershire sauce to the "gravy". I served this with fluffy rice and garlic broccoli. Great comfort food, very similar to something Mom used to make for me when I was a kid.

Most Helpful Critical Review
Jul 16, 2014

As I suspected nothing "browned" in 10 minutes at 350.


29 Ratings

Aug 19, 2012

These pork chops were amazing! I only changed one thing and that was using cream of chicken soup rather than cream of mushroom just for personal preference. These pork chops are so tender and tasty, my family loved it!

Jun 18, 2012

Comes very nice for a special night. Not very complicated

Jan 07, 2013

Just finished having this for dinner with my wife and WOW this is a keeper just like her!

Feb 02, 2013

Surprisingly good, easy and very little clean up. Pour soup around the chops rather than over to keep the top crispier. Will make this again.

Dec 11, 2012

So yummy!!! I substituted a few ingredients, but the pork chops turned out to be amazing! Instead of garlic powder, I used Mrs. Dash table blend seasoning (out of curiosity of how it would taste). After breading them, I sprinkled some basil on top - mostly to make it look snazzy. Instead of using cream of mushroom soup, I used cream of chicken soup. I omitted the white wine completely. Served on a bed of brown rice. The result was fantastic!! We will definitely be making this again!

Sep 26, 2013

Ok... First of all there is no need to dirty a bunch of dishes. 1. You can dredge the chops in flour in a 1 qt bag then 2. use a 1 gallon bag for the bread crumbs. 3. I drained the oil from the pan I cooked the chops in then added the soup mixture. That way you get all the flavor from the yummy drippings. So you have the bowl from the eggs, the frying pan and the baking dish. Not too bad!:) if you want more gravy, just make a simple gravy with flour and chicken stock then add the soup mixture. My son ate it up really fast! :)


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  • Calories
  • 346 kcal
  • 17%
  • Carbohydrates
  • 35.8 g
  • 12%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 1107 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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