Pork Chops were another thing that my husband and I really weren’t big fans of. However, I wanted to find a recipe we’d both like. So I went on a search and finally came across this Pork Chop recipe.

With a little alteration, this quickly became the perfect Pork Chop recipe for us. Here is my version of the recipe. I’ve also cut it down to just 4 servings instead of 6, since it’s just my husband and I. We actually only need 2 servings, but it makes good leftovers too!

Supplies Checklist:

• 4 – Boneless Pork Chops
• ¾ tsp. – Garlic Powder
• ¾ tsp. – Seasoned Salt
• 2 – Eggs
• 3 tbsp. – All-Purpose Flour
• 1-⅓ cups – Italian Seasoned Bread Crumbs
• 3 tbsp. – Olive Oil
• ⅔ of a can – Condensed Cream of Mushroom Soup
• ⅓ cup – Milk

Step-By-Step Tutorial:

• Preheat oven to 350°F.
• Place Pork Chops on a plate ans season with Garlic Powder and Seasoned Salt (to taste).
• Beat the Eggs in a small bowl.
• Cover the Pork Chops thouroughly with the All-Purpose Flour and dip in the Eggs. Coat liberally with the Bread Crumbs.
• Heat the Olive Oil in a medium skillet over medium-high heat. Fry the Pork Chops 5 min. per side, or until browned.
• Lightly grease a 9×13 baking dish and transfer the Pork Chops to it. Cover with aluminum foil.
• Mix the Cream of Mushroom Soup and Milk in a small bowl and place in the fridge for now.
• Bake in pre-heated over for 20 minutes.
• Remove from oven and pour the Soup-Milk mixture over all the Pork Chops. Re-cover with the aluminum foil and bake for another 20 minutes.

Please note: If you are using Bone-In Pork Chops then you will probably want to go with the original recipe’s time frames. We found that the boneless tasted better and cooked a lot faster though.

I hope you guys enjoy this recipe, let me know how it turns out for you!