These oven-baked pork chops come out perfectly tender with a crisp, golden coating and a rich, creamy sauce that brings everything together. It’s the kind of comforting, dependable dinner that feels special enough for guests but is simple enough for a busy weeknight.
With pantry staples and a straightforward method, this recipe delivers juicy pork chops every time. Serve the savory mushroom sauce spooned generously over rice or mashed potatoes to soak up every last bit of flavor.
Ingredients
- 6 thick-cut pork chops
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 2 large eggs, beaten
- ¼ cup all-purpose flour
- 2 cups Italian-style seasoned bread crumbs
- 4 tablespoons olive oil
- 1 (10.5-ounce) can condensed cream of mushroom soup
- ½ cup milk
- ⅓ cup white wine
Directions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Season both sides of the pork chops with garlic powder and seasoning salt.
- Place the flour in a shallow dish and the beaten eggs in a separate bowl. Coat each pork chop lightly in flour, dip into the egg, then press into the bread crumbs until evenly coated on both sides.
- Heat olive oil in a large skillet over medium-high heat. Cook the breaded pork chops for about 5 minutes per side, or until golden brown.
- Transfer the browned pork chops to the prepared baking dish and cover tightly with foil.
- Bake for 35 to 45 minutes.
- While the pork chops bake, whisk together the condensed soup, milk, and white wine in a bowl until smooth.
- Carefully remove the dish from the oven, pour the soup mixture evenly over the pork chops, and cover again with foil.
- Return to the oven and bake an additional 10 to 15 minutes, or until the pork reaches an internal temperature of at least 145°F (63°C).
- Let the pork chops rest for a few minutes before serving. Spoon the sauce over the top and serve warm.