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Southern Style Smothered Pork Chops (Baked)

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Since porkchops were on sale this week I decided to track down a new recipe I hadn't tried before and give it a try.  I knew I wanted to bake them, but I didn't want dry tough pork.

I decided to modify a recipe I found online.  It came out GREAT!  The pork was moist and the gravy was wonderful. I served it over whipped potatoes and with a side of steamed broccoli.  The kids loved it. 

So without further ado, here is the recipe:
Southern Style Smothered Baked Porkchops
6 boneless pork chops (I used sirloin chops)
2 eggs, beaten
1/4 cup all-purpose flour
1 cup seasoned bread crumbs (or plain plus 1/2 Tbsp Italian Seasoning)
1 tsp garlic powder
1 tsp seasoning mix (I used GrillMates Garlic & Herb)
1/4 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
2 Tbsp butter

1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
1/8 tsp cayenne pepper
1/4 tsp black pepper
Preheat oven to 350 degrees and assemble your ingredients:

Assemble your "coating" station.  Place the beaten eggs, flour and breadcrumbs in shallow dishes. Rinse porkchops and pat dry.
Season chops with garlic powder, salt, pepper and seasoning to taste, then dip in beaten eggs:
Dredge lightly in flour (remove excess):
And coat in breadcrumbs:
Melt butter and heat oil in a medium skillet over medium-high heat and add chops:
 Fry the pork chops 5 minutes per side, or until the breading appears well browned (pork will not be cooked through). 
Transfer the chops to an oiled baking dish, and cover with foil. Bake for 1 hour. 
When they come out of the over there will be a lot of juices in the bottom of the pan. Pour over gravy mixture**, replace foil, and bake for another 30 minutes.
I served the chops over potatoes and spooned over the extra gravy.   There is a lot of gravy for the number of porkchops, so it was nice to have a side dish which complimented it. 
**You may want to set aside some of the gravy and heat it separately to avoid the fat rendered out of the chops in the baking pan. 

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