Smothered Pork ChopsMay 3, 2013 at 1:50 pm | Posted in Main Dish, Pork Chops, Supper, Uncategorized | Leave a comment
Last night, I made smothered chops. Time was running out and I didn’t have time to click and take pics while I prepared the chops. However, here’s the recipe and a couple of pics of the finished chops.
Oh and before I forget, the recipe is courtesy of Molly Crocker Cooking.
Three pork chops
1/4 cup flour
2 eggs, beaten
2 cups Japanese Panko
1 can Cream of Mushroom soup
1/2 cup milk
1/3 cup white wine
Preheat oven to 350 degrees F.
Prepare to dip! You’ll need flour on one plate, the eggs in a shallow dish and the panko in another plate. Rinse and dry the chops; this helps the coating to stick.
One at a time, dredge chops in the flour, dip into the egg bath and then dredge in panko.
Heat some olive oil – maybe 3 tbsp. to start with, you can always add more in a skillet. Fry each chop until nice and browned. I had to do two and then the third one because they didn’t all fit. As they brown, place them in a 9 x 13 that has been sprayed with olive oil. When they’re all finished, cover with foil and bake in hot oven for 30 minutes.
Mix the soup, milk and wine and whisk it gently. Remove the chops from the oven; remove the foil and pour the sauce over the top of the chops.
Cover again with the foil and return for another 30 minutes. At the end of this 30 minute time period, remove from oven; remove foil and return to hot oven for a final 30 minutes. This will guarantee that the chops will get nice and brown and tender – oh my!
Remove from oven at the end of the 30 minutes and allow to rest for 5 minutes before serving.