Never mind the long wait but the dish is so delicious and succulent, you’ll soon forget how long it took to make. I know you’re probably imagining the smell of baked pork chops wafting through the air right about now. The first time I made this, the kitchen smelled so good everyone in my family couldn’t wait to eat.

Everyone loves pork chops, right? I know my family does because we’re a serious bunch of carnivores. We’d consider this dish a staple in our household really. Not only does it make a perfect dish that you can serve either for lunch or dinner at home, you can also have your husband take it with him to the office. All it takes is a quick reheating on a microwave and it would smell just as inviting.

Because it takes a bit of time to make, I take this opportunity to catch up on my reading while this one bakes in the oven. Sometimes I make this head, shove it into the fridge and reheat when meal time comes. However you prefer it, it’s still best to serve this dish hot to a family of hungry mouths waiting at the table. And then, I take a moment to watch them smile after each bite. To me, that’s worth all the trouble to prepare and cook.


  • 6 pork chops
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • 2 egg, beaten
  • 1/4 cup all-purpose flour
  • 2 cups Italian-style seasoned bread crumbs
  • 4 tablespoons olive oil
  • 1 can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/3 cup white wine


  1. Start by preheating the oven to 350 °F or about 175°C.
  2. Clean the pork chops with water and then pat dry. Place them on a dish to marinate with garlic and salt. Season it to taste.
  3. Prepare the beaten eggs, flour and bread crumbs. Take one pork chop, drench it in flour and then dip it into the eggs. Next, coat it with bread crumbs liberally and set aside. Do the same to all the remaining pork chops.
  4. Take a medium skillet and heat it up over medium-high heat. Add in the olive oil and fry the chops for 5 minutes on each side. Cook until the bread crumbs are well-browned. Then transfer the cooked pork chops into a 9 x 13 inch baking dish and cover with foil.
  5. Bake the chops in the oven for over an hour. While doing that, combine the cream of mushroom soup, milk and white wine in a medium bowl and mix them well.
  6. When the meat is done, pour this mixture on top. Make sure all the meat is coated. Replace the foil and bake for another 30 minutes. Serve immediately.

Baked Pork Chops 2