Healthier Baked Pork Chops I

Rating: 4.46 stars
37 Ratings
  • 5 star values: 26
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

I make this wonderful recipe all the time and found that it is a lot better to not pan fry the chops in oil. Baking makes it a lot better for you and still tastes great.

By MakeItHealthy

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Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Gently press pork into flour to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork into a 9x13-inch baking dish.; do not stack.

  • Bake in preheated oven to brown bread crumbs, about 10 minutes. Cover with aluminum foil and bake for 1 hour.

  • While baking, combine cream of mushroom soup, milk, and white wine in a bowl. After pork chops have baked for one hour, cover with soup mixture. Replace foil and bake until sauce is hot and bubbly and pork juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Editor's Note:

This recipe is a healthier version of Baked Pork Chops I.

Nutrition Facts

Per Serving:
346 calories; protein 23.9g; carbohydrates 35.8g; fat 11g; cholesterol 98.4mg; sodium 1107.3mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Sarah Jo
Rating: 5 stars
09/03/2012
I added a few more spices to the flour and bread crumbs for a little kick. The chops browned very nicely--NONE of the breading fell off at all which pleased me a great deal. When I made the "gravy" I used fat free evaporated milk (and I did use a little more than asked for--a full "soup can" for a little thinner gravy) only because I like the flavor that it gives to the recipe and it works better as a cooking milk. I added a tablespoon of worchestershire sauce to the "gravy". I served this with fluffy rice and garlic broccoli. Great comfort food very similar to something Mom used to make for me when I was a kid. Read More
Helpful
(86)

Most helpful critical review

Rockin Robin
Rating: 2 stars
07/16/2014
As I suspected nothing "browned" in 10 minutes at 350. Read More
Helpful
(3)
37 Ratings
  • 5 star values: 26
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sarah Jo
Rating: 5 stars
09/03/2012
I added a few more spices to the flour and bread crumbs for a little kick. The chops browned very nicely--NONE of the breading fell off at all which pleased me a great deal. When I made the "gravy" I used fat free evaporated milk (and I did use a little more than asked for--a full "soup can" for a little thinner gravy) only because I like the flavor that it gives to the recipe and it works better as a cooking milk. I added a tablespoon of worchestershire sauce to the "gravy". I served this with fluffy rice and garlic broccoli. Great comfort food very similar to something Mom used to make for me when I was a kid. Read More
Helpful
(86)
Donna Clark Brandt
Rating: 5 stars
08/19/2012
These pork chops were amazing! I only changed one thing and that was using cream of chicken soup rather than cream of mushroom just for personal preference. These pork chops are so tender and tasty my family loved it! Read More
Helpful
(74)
Tiffany Karahkwentha Bauersfel
Rating: 5 stars
06/18/2012
Comes very nice for a special night. Not very complicated Read More
Helpful
(43)
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dgaines
Rating: 5 stars
01/07/2013
Just finished having this for dinner with my wife and WOW this is a keeper just like her! Read More
Helpful
(9)
momoftwo
Rating: 5 stars
02/02/2013
Surprisingly good easy and very little clean up. Pour soup around the chops rather than over to keep the top crispier. Will make this again. Read More
Helpful
(7)
TamBell11
Rating: 5 stars
09/26/2013
Ok... First of all there is no need to dirty a bunch of dishes. 1. You can dredge the chops in flour in a 1 qt bag then 2. use a 1 gallon bag for the bread crumbs. 3. I drained the oil from the pan I cooked the chops in then added the soup mixture. That way you get all the flavor from the yummy drippings. So you have the bowl from the eggs the frying pan and the baking dish. Not too bad!:) if you want more gravy just make a simple gravy with flour and chicken stock then add the soup mixture. My son ate it up really fast!:) Read More
Helpful
(6)
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SillyMrsB
Rating: 5 stars
12/11/2012
So yummy!!! I substituted a few ingredients but the pork chops turned out to be amazing! Instead of garlic powder I used Mrs. Dash table blend seasoning (out of curiosity of how it would taste). After breading them I sprinkled some basil on top - mostly to make it look snazzy. Instead of using cream of mushroom soup I used cream of chicken soup. I omitted the white wine completely. Served on a bed of brown rice. The result was fantastic!! We will definitely be making this again! Read More
Helpful
(6)
Suzanne Goodenow
Rating: 5 stars
11/17/2013
The family loved this dish. The only thing I would different next time is spray the baking dish first. Read More
Helpful
(4)
Rockin Robin
Rating: 2 stars
07/16/2014
As I suspected nothing "browned" in 10 minutes at 350. Read More
Helpful
(3)
More Reviews
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