So what was I supposed to do with pork?
In case you didn’t know, it’s very easy to dry pork out when you cook it which makes it pretty tough to choke down. However, I decided to hit the World Wide Web and find a pork recipe that looked easy, had high reviews, and sounded like something my family would eat. The result was a dish that Preacher Man said was worthy of a five star restaurant, which gave me the name for this recipe because Baked Pork Chops (which was the name on the internet) just sounded too boring for this delicious concoction.
Here is what you need to make Five Star Pork Chops:
6 pork chops
1 tsp. garlic powder
1 tsp. seasoning salt
2 eggs, beaten
¼ cup all purpose flour
2 cups Italian-style seasoned bread crumbs
4 Tbsp. olive oil
1 can condensed cream of mushroom soup
½ cup milk
1/3 cup white wine (We don’t drink alcohol, so I just use white cooking wine, but you could also just use more milk.)
First, rinse the pork chops and pat dry.
Season with garlic powder and seasoning salt to taste.
Next, place the beaten eggs in a small bowl. Dredge the pork chops in flour.
Dip in the egg.
And coat liberally with bread crumbs.
Heat the oil in a large skillet over medium-high heat. Fry the pork chops for five minutes per side.
Or until the breading appears well browned.
Transfer the chops to a 9x13 inch baking dish and cover with foil.
Bake in a 350 degree oven for 35 minutes. While baking combine the cream of mushroom soup, milk, and white wine in a medium bowl.
After the pork chops have baked for 35 minutes, cover them with the soup mixture.
Replace foil, and bake for another 30 minutes.
The result is pork chops that are cut with a fork tender and unbelievably good. We love this dish paired with some brown rice, so that the pork chop sauce becomes sauce for the rice.
As Preacher Man said, “This one is five stars!”
Solving cooking dilemmas in the tree house,