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
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.
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.