Breaded pork chops are always a hit with my husband and I've been making pork chops like this for years. I always use Italian style bread crumbs and just eyeball extra seasonings to add like garlic powder, cracked black pepper, dried parsley, Italian seasoning and some grated Parmesan cheese. I always dip my pork chops into the egg/milk mixture then the seasoned bread crumbs and then repeat that procedure (double dipping). This gives the pork a thick breading and keeps it moist while baking. To cut calories and time I spray the bottom of a glass baking dish with Pam, place the breaded pork in (no frying needed) then spray the pork with a little Pam, cook at 350 for 20 minutes, turn and cook for another 25 minutes. They'll come out moist and tender. This recipe has the pork cooking for way too long - it'll dry right out! And, there's nothing worse than dried out pork. I tried the soup mixture over top and well, it was OK. I poured it over half the chops during the last 15 minutes of cooking. I think I'll stick to the breaded pork chops without the soup mixture.....
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Breaded pork chops are always a hit with my husband and I've been making pork chops like this...