• Cooking Time: 100
  • Servings:
  • Preparation Time:


These are super easy to make and so yummy. My husband raved about them! I found this recipe on and it is originally from Dawn Edberg.

My Modifications:

I did not use the garlic powder or seasoning salt. I used Egg Beaters, 98% fat free soup, and skim milk to lighten it up.


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


  • Preheat over to 350 degrees F.
  • Rinse pork chops, pat dry, and season with garlic powder and seasoning salt 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 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 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 them with the soup mixture.
  • Replace foil, and bake for another 30 minutes.

Categories: Main Dish  Oven  Pork  Stove 

Author Credit: Dawn Edberg

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved