This is a very comforting, satisfying dish, and makes a great meal when served with rice or mashed potatoes and a tossed salad.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine bread crumbs and Parmesan cheese in a large resealable plastic bag. Add chops two at a time, and shake to coat.

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  • Heat oil in a large skillet over medium-high heat, and cook chops until brown on both sides. Remove chops from skillet, and reduce heat to medium.

  • Blend soup and milk in the skillet, stirring to scrape up the bits of breading left over from the chops. You can adjust the amount of milk depending on how thick you want the gravy to be (it will thin a bit during the cooking process). Bring to a gentle boil, increasing heat slightly if necessary. When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through.

Nutrition Facts

319 calories; 15 g total fat; 64 mg cholesterol; 705 mg sodium. 16.4 g carbohydrates; 28.1 g protein; Full Nutrition

Reviews (270)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/03/2003
Oh wow! We just had it for dinner wish biscuits and mashed potatos. I sauted an onion and garlic before browning the porkchops. I used a cup of milk for extra gravy. Read More
(46)

Most helpful critical review

Rating: 2 stars
10/10/2005
I found this recipe very boring and kind of bland. It definitely needs some tweaks to add more flavor. Maybe add some garlic? I made no changes from the original recipe when preparing this dish. I will not be making this recipe again. Read More
(40)
355 Ratings
  • 5 star values: 220
  • 4 star values: 90
  • 3 star values: 34
  • 2 star values: 9
  • 1 star values: 2
Rating: 5 stars
11/03/2003
Oh wow! We just had it for dinner wish biscuits and mashed potatos. I sauted an onion and garlic before browning the porkchops. I used a cup of milk for extra gravy. Read More
(46)
Rating: 5 stars
11/03/2003
Oh wow! We just had it for dinner wish biscuits and mashed potatos. I sauted an onion and garlic before browning the porkchops. I used a cup of milk for extra gravy. Read More
(46)
Rating: 2 stars
10/09/2005
I found this recipe very boring and kind of bland. It definitely needs some tweaks to add more flavor. Maybe add some garlic? I made no changes from the original recipe when preparing this dish. I will not be making this recipe again. Read More
(40)
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Rating: 4 stars
06/26/2003
This was very tasty. I ended up adding a little bit to the sauce though. I added approximately 1-2 teaspoons of onion soup mix and about that much worchestershire sauce. This was wonderful with mashed potatoes. Thanks for sharing with us:)!! Read More
(38)
Rating: 4 stars
01/01/2004
a very quick dinner to pull together! i increased the grated parm to equal my bread crumbs (1/2 cup each) and added a dash of salt pepper and garlic powder. after breading i saved the leftover bread crumb mixture to add in with the soup & milk as another reviewer suggested -- definitely thickened up the gravy to a rich and delicious sauce! and because i added in the extra dry crumbs i had to increase the milk to 1-1/2 cups. i also added fresh sliced white mushrooms which added a nice surprise to the gravy. the gravy is what makes this dish! i only had two large-ish porkchops to cook and there was very little gravy left after we finished dinner! served with mashed potatoes and rolls this made a great dinner. next time i'll cook the pork chops a little longer in the first step to achieve a crispier coating on the outside. Read More
(26)
Rating: 5 stars
09/05/2003
This is a stupendous recipe. I used 3 large thick boneless pork chops and I had just enough gravy for them. I increased the milk to 1 cup and it was definitely not too much. I also used Italian style bread crumbs and added the leftover bread crumb/cheese mixture to the gravy to make a wonderful savory sauce that thickened nicely and just turned out fabulous. I used fresh portabello mushrooms as well. Do NOT hesitate to make this recipe but do add the extra milk or you will be sad that you do not have enough gravy! Oh I forgot to mention that I added about 1/4 cup of red wine to the sauce for another dimension of flavor. Yum! Read More
(17)
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Rating: 5 stars
04/01/2005
This was absolutely wonderful. The only thing I wish was that the meat was just a little bit more tender. The gravy was awesome over roasted garlic mashed potatoes...this will definately go in our recipe book. Thanks for the post. Read More
(17)
Rating: 5 stars
10/17/2003
These pork chops came out really good. I followed someone else's suggestion and used almost a 1:1 ratio of bread crumbs to parmesan which worked out nicely. I dont really like soaking things that are battered and fried however and may try soaking the porkchops in buttermilk to tenderize them then frying them up after breading them (and serving the gravy on the side)- they were so beautiful before I put them in the sauce! Thanks! Read More
(15)
Rating: 5 stars
06/20/2003
Very easy to make and very tasty. My chops came out tender and moist. I did add some garlic powder and pepper to the bread crumbs. I recommend this one highly! Read More
(13)
Rating: 3 stars
10/10/2003
This recipe was really very average. Nothing bad about it but nothing exciting either. When you add this to the fact that my breading got soggy I will not make again. Read More
(8)