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):
- 6 center cut pork chops, trimmed of any visible fat
- 1 teaspoon garlic powder
- 1/2 teaspoon seasoning salt
- 1 egg, beaten with
- 1/4 cup egg substitute
- 1/4 cup all-purpose flour
- 2 cups Italian-style seasoned bread crumbs
- 2 tablespoons olive oil
- canola cooking spray
- 1 (10.75 ounce) can reduced fat condensed cream of mushroom soup
- 1/2 cup 1% low-fat milk
- 1/3 cup white wine
PREPARATION:
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.