Baked Pork Chops I

Baked Pork Chops I

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bdld 1

"A pork chop recipe that is quick and easy. You may have all the ingredients already in the house. Try serving over rice."
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2 h servings 457 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1142 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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. 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.
  3. 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.
  4. Bake in the preheated oven for 1 hour. 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.


  1. 5353 Ratings

Most helpful positive review

I took some advice from pervious reviewers and made sure that I fried the chops until the outside was very crispy (make sure the oil is hot before adding the chops, makes a difference in how ten...

Most helpful critical review

I was NOT impressed with this recipe. The pork was tender but lacked a strong flavor. The steps to prepare it left a lot of dirty dishes too. The cooking time was as other reviewers mentioned...

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I took some advice from pervious reviewers and made sure that I fried the chops until the outside was very crispy (make sure the oil is hot before adding the chops, makes a difference in how ten...

I intended to submit this review two weeks ago & since then, my husband has requested this dish three more times. I did change a couple things. I baked for 35 minutes and warmed the sauce in a...

This smells great after you take it out of the oven, and the preperation wasn't as long as I thought it would be. I did not bake them for as long as the recipie called b/c I ran out of time. T...

Excellent recipe! Past reviewers that complain the dish is soggy possibly don't understand that the breading is INTENDED to soften up. I think the breading is just for a little color and flavo...

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 gar...

Man......THESE PORK CHOPS ARE SLAMMING!!! I can't even describe how friggin good and tender they were!!! I followed the recipe, but I did make a few changes........of course. I followed some ...

I love these folks who alter a recipe and when it comes out a disaster blame the initial recipe! The problem... dear folks is not the's YOUR changes. I have used this recipe "as is" ...

This was great! I too have a fear of making something that tastes like your greasy spoon tasteless meat & canned mushroom soup. So--using someone's idea of boneless chops, I doused the chops wit...

I normally don't care for pork chops, but decided to give this a try. It was excellent. I did change a few things though. I used 2 huge butterfly pork chops (instead of 6). I doubled the sauce-u...

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