Bake Pork Chops

Baked pork chops are succulent and juicy when prepared properly. The trick is to coat and bread them thoroughly and to keep them covered while they bake.

Ingredients

• Servings: 6
• Prep time: 15 minutes
• Cook time: 90 minutes

• 6 center cut boneless pork chops
• 1 tsp. (4.7 g) garlic powder
• Salt and pepper to taste (1 tsp. (4.7 g) each is recommended)
• 2 eggs, beaten
• 1/4 cup (30 g) flour
• Dash of cayenne pepper
• 2 cups (240 g) bread crumbs
• 4 tbsp. (60 ml) olive oil
• 1 small can condensed cream of mushroom or cream of celery soup
• 1/2 cup (118 ml) milk
• 1/3 cup (79 ml) white wine

Steps

Prepare the Pork Chops

1. Preheat your oven to 350°F (180°C).
2. Begin heating the oil in a medium to large skillet over medium heat.
3. Rinse the pork chops and pat them dry with a paper towel.
4. Set out 3 shallow bowls or dishes.
   • Combine the flour and seasonings in 1 bowl.
   • Put the beaten eggs into another bowl.
   • Pour the bread crumbs into the 3rd bowl. (Line the 3 bowls up on your counter top left to right)
   • Dredge (coat) the pork chops in the seasoned flour.
   • Dip the coated pork chops in the egg.
   • Coat the chops with the bread crumbs. Be sure to thoroughly cover each chop with the crumbs.

Brown and Bake the Pork Chops

1. Raise the heat to medium high under the skillet. The chops will brown faster and the quick searing will help seal in the juices.
2. Brown the coated pork chops in the skillet until they are crispy. (About 5 minutes on each side.)
3. Transfer the chops to a 9x13” (23 x 33 cm) oven proof baking dish.
4. Arrange the chops so that they are not overlapping or touching each other.
5. Cover the baking dish with aluminum foil. (This will keep the chops from burning as well as keep them moist.)
6. Bake for 1 hour.

Prepare the Cream Sauce

1. Combine the soup, milk and wine in a medium bowl.
2. Whisk together the sauce ingredients until the mixture is smooth and lump-free.
3. Remove the baking dish from the oven and remove the foil covering.
4. Pour the cream sauce over the chops so that all 6 chops are evenly coated.
5. Replace the foil and return the chops to the oven.
6. Continue baking for another 30 minutes.

Tips

• Sauté fresh mushrooms and onions while you brown the chops. Add them to the cream sauce before you pour the sauce over the baked pork chops.
• Keep the pork chops tightly wrapped or covered in the refrigerator until you are ready to prepare them so that the meat does not dry out.

Warnings

• The total baking time will depend on how long you brown the chops in the skillet. Check the pork chops for doneness after 40 minutes in the oven, and check them again after you have added the sauce and returned the pan to the oven. (Insert a meat thermometer into the thickest part of the chop; the meat is done when the temperature is 145°F.

Things You’ll Need

• 3 small bowls or shallow dishes
• Medium skillet
• 9x13” (23 x 33 cm) oven proof baking dish
• Aluminum foil

Related Articles

• Make Baked Pork Chops With Apple Cranberry Sauce
• Cook a Pork Chop Using Worcestershire Sauce
• Make a Grilled Pork Chop Al Manuel

Sources and Citations

• Baked chops with a sauce
• Quick and easy baked chops

See also

• Bread Pork Chops
• Grill a Pork Chop Using the Dry Rub Method
• Cook Pork Chops
• Fry Pork Chops
• Cook Boneless Pork Chops
• Cook Pork Chops on the Stove
• Cook Pork Chops in the Oven
• Prepare Shake 'N Bake