A pork chop recipe that is quick and easy. You may have all the ingredients necessary already at home. Try serving over rice or with baked potatoes.

Serves 6


6 pork chops
1-teaspoon garlic powder
1-teaspoon coarse salt
1-teaspoon black pepper
2 eggs, beaten
1/4-cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2-cup milk
1/3 cup white wine


Preheat oven to 175º C (350º F). Rinse pork chops, pat dry, and season with garlic powder and salt/pepper to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with breadcrumbs. 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 9x13 inch-baking dish, and cover with foil. Bake in the preheated oven for 3/4 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 15 to 20 minutes.