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Baked Pork Chops I


"A pork chop recipe that is quick and easy. You may have all the ingredients already in the house. Try serving over rice."
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2 h servings 457 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 457 calories; 19.9 g fat; 36 g carbohydrates; 29.9 g protein; 128 mg cholesterol; 1142 mg sodium. Full nutrition

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Read all reviews 4379
  1. 5838 Ratings

Most helpful positive review

I took some advice from pervious reviewers and made sure that I fried the chops until the outside was very crispy (make sure the oil is hot before adding the chops, makes a difference in how ten...

Most helpful critical review

I was NOT impressed with this recipe. The pork was tender but lacked a strong flavor. The steps to prepare it left a lot of dirty dishes too. The cooking time was as other reviewers mentioned...

Most helpful
Most positive
Least positive

I took some advice from pervious reviewers and made sure that I fried the chops until the outside was very crispy (make sure the oil is hot before adding the chops, makes a difference in how ten...

I intended to submit this review two weeks ago & since then, my husband has requested this dish three more times. I did change a couple things. I baked for 35 minutes and warmed the sauce in a...

This smells great after you take it out of the oven, and the preperation wasn't as long as I thought it would be. I did not bake them for as long as the recipie called b/c I ran out of time. T...

Excellent recipe! Past reviewers that complain the dish is soggy possibly don't understand that the breading is INTENDED to soften up. I think the breading is just for a little color and flavo...

Breaded pork chops are always a hit with my husband and I've been making pork chops like this for years. I always use Italian style bread crumbs and just eyeball extra seasonings to add like gar...

Man......THESE PORK CHOPS ARE SLAMMING!!! I can't even describe how friggin good and tender they were!!! I followed the recipe, but I did make a few changes........of course. I followed some ...

I love these folks who alter a recipe and when it comes out a disaster blame the initial recipe! The problem... dear folks is not the's YOUR changes. I have used this recipe "as is" ...

This was great! I too have a fear of making something that tastes like your greasy spoon tasteless meat & canned mushroom soup. So--using someone's idea of boneless chops, I doused the chops wit...

I normally don't care for pork chops, but decided to give this a try. It was excellent. I did change a few things though. I used 2 huge butterfly pork chops (instead of 6). I doubled the sauce-u...