Baked Port Chops I

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filed under Main Dishes

Main Dishes
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 384 (19% DV)
Fat: 18g (28% DV)
Carbohydrates: 36g (12% DV)
Protein: 15g (31% DV)
Description: There's something comforting about pork chops, breaded and baked, and served with an easy white wine and mushroom sauce
Ingredients:  Makes 6 servings (6 each)
6  ounces
1  teaspoon
1  teaspoon
1/4  cup
2  cups
4  tablespoons
10-3/4  fl. oz.
1/2  cup
1/3  cup

Tip: For nutritional information on all the ingredients in Baked Port Chops I just click on each ingredient name. Then adjust the serving size for any Baked Port Chops I ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Preheat overn to 350 degrees
Rinse Pork Chops, Pat Dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge thye pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in medium skillett 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 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 then with the soup mixture. Replace foil, and bake for another 30 minutes.
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