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The ingredients needed to make Baked Pork Chops with Creamy Mushroom Sauce:
- Get 4-6 of pork chops.
- Provide To taste of garlic powder.
- Take To taste of salt.
- Use 2 of eggs beaten.
- Use 1/4 cup of all purpose flour.
- Take 2 cups of Italian bread crumbs.
- Use 4 tablespoons of olive oil.
- Take 1 can of condensed cream of mushroom soup.
- Prepare 1/2 cup of milk.
- Take 1/3 of white wine (Frontera Chile Chardonnay).
Instructions to make Baked Pork Chops with Creamy Mushroom Sauce:
- Heat oven to 350 degrees.
- Pat pork chops with paper towel. Sprinkle both sides with garlic powder and salt. Press fingers onto meat to better stick the seasoning..
- Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs..
- 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 9×13 inch baking dish, and cover with foil..
- Bake in the preheated oven for 20 minutes..
- Combine the cream of mushroom soup, milk and white wine in a small pot bring to a boil for 7 minutes; before timer goes off for pork chops..
- Pour creamy mixture on top of pork chops, put the foil back on and cook for an additional 20 minutes..
- Place pork chop on a plate, take a spoon and scoop some cream sauce on top of the pork chop. Enjoy!.
- If you use smaller pork chops, make sure to reduce the cooking time in the oven. I would say cut the time in half if you're using small pork chops.
Added Garlic and Basil to ingredients with a little extra half & Half-(yummy Half and half) and left out. These skillet pork chops were inspired by a pork chop dish my mom used to make. She served the chops with a sauce made from condensed cream of mushroom soup, and it was one of my favorite meals growing up. This creamy mushroom sauce is made completely from scratch, and includes. Pork chops are pan-fried and served with a creamy white wine and mushroom sauce.
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