Baked Pork Chops with Mushroom, Garlic and White Wine Gravy




  1. Preheat oven to 350°F/175°C (verify with oven thermometer).
  2. Rinse pork chops, pat dry with paper towels, and season with garlic powder and seasoning salt. 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 oil in a large stainless steel or cast iron skillet (do NOT use nonstick!) over medium to medium-high heat. Add olive oil and fry the pork chops 1-4 minutes per side or until breading is well browned (time and heat setting appears to vary wildly depending on size and type of skillet as well as the stove used to cook on; check the bottom often to ensure you don't burn the meat). While cooking, spray a large baking dish (10x14" or larger) with nonstick spray. Transfer the pork to the baking dish and cover with foil. Bake in the preheated oven for 1 hour.
  4. While baking, remove the excess fat/grease from the skillet but do not clean it. Return skillet to stove and set heat to just under medium. Add garlic and saute it in the residual fat from the pork. Once the garlic is a light golden brown in color, add wine and increase heat to medium-high. Let the wine bubble for about half a minute while scraping the pan with a wooden spoon to loosen any cooked-on food (i.e., deglaze the pan). Add mushrooms and saute another 3-4 minutes. Transfer skillet contents to a medium bowl. Add the soup and milk to the bowl. Mix well and refrigerate until needed.
  5. After the pork chops have baked one hour, remove from oven and drain any liquid from the dish. Pour gravy mixture into the baking dish over the pork. Recover dish with foil and bake a final 30 minutes.


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