Baked Pork Chops - Low Fat Version

Cooking Recipes Catalogue

One bite and you'll know why the original version of this recipe is so popular! It is delicious, and a few minor ingredient changes make it into a recipe you will be happy to eat often. This is a free sample recipe from our Quick-Smart ™premium reci

INGREDIENTS (for 6 servings):


  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten egg and egg substitute mixture in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
  • Heat the olive oil in a large skillet over medium-high heat. Place the pork chops in the pan and coat the tops with canola cooking spray. 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.
  • 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.

  • Note:

    The original recipe, Baked Pork Chops I, was submitted by Dawn Edberg, and contains 478 Calories, 22.4g Fat, 132mg Cholesterol, 1158mg Sodium, 36.2g Carbohydrates, 1.7g Fiber, 29.4g Protein per serving.