These were such a big hit for our Sunday dinner. The beginning of the recipe is very much your standard way of making breaded pork chops. You season the meat, bread the chops in flour, egg, bread crumbs then fry it in a pan of olive oil. I think the reason a few people complained that the chops were not flavorful is because they didn’t season their meat enough before dipping it in the flour. If you really season it with seasoned-salt a lot, that flour locks in that flavor very well. The second part of the recipe is what makes these pork chops so good. After frying them you bake them in the oven for an hour. I thought this amount of time was a little excessive, but I went ahead and followed the recipe. These were the moistest pork chops I have ever had. The sauce is very easy too. Pop open a can of cream of mushroom soup, then add milk and wine. I actually ended up omitting the wine and added more milk (I didn’t have any wine on hand) and it still turned out plenty flavorful. I added about a teaspoon of thyme to my sauce and that complemented the mushrooms very well. I will be adding the wine the next time I make this because I think that will add an even richer flavor, but it tasted great without it too. I would like to try to make fried chicken or chicken fried steak this way (breading it, frying it, and then baking it). I’m sure it will turn out just as moist and yummy.
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These were such a big hit for our Sunday dinner. The beginning of the recipe is very much your...