This baked pork chop recipe is really easy. It’s based on common pantry ingredients. The second is a baked pork chop recipe with apple and cranberry stuffing and an apple glaze.
Oven Baked Pork Chop Recipe
6 pork loin chops
1 teaspoons garlic powder
1 teaspoon Lawry’s seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned breadcrumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Preheat your oven to 350 degrees F.
Rinse the pork chops, pat dry and season with the garlic powder and the lawrys 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 the Italian-style breadcrumbs.
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 9×13 inch baking dish and cover with foil.
Bake in the preheated oven for 1 hour. While the pork chops 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 the foil and bake for another 30 minutes.
This baked pork chop recipe does not yield crunchy pork chops. The breading and frying is for color and flavor.
Here’s another baked chop recipe that has a delicious apple and cranberry stuffing and a glaze consisting of an apple reduction.
Baked Stuffed Pork Chop Recipe
2 tablespoons butter
1/8 yellow onion, minced
1 Granny Smith apple – peeled, cored and diced
2 stalks celery ribs, finely chopped
1/4 cup dried cranberries
1 teaspoon kosher salt
5 (1 inch thick) boneless pork chops
1 cup apple juice
1 tablespoon cornstarch
2 tablespoons brown sugar
1 teaspoon freshly ground black pepper
Preheat oven to 350 degrees F.
In a Dutch oven melt 1 tablespoon butter over medium heat. Cook the onion in the butter until the onions are very soft and begin to brown. Remove from the heat. Stir in the apple, celery, and dried cranberries. Season the mixture with salt.
Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
Melt the remaining butter in the Dutch oven over medium heat. Pan-fry the chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.
Transfer the chops from pan to a plate and cover with foil. Place the Dutch oven back on the stovetop over medium heat.
In a small bowl or measuring cup, stir together the apple juice, cornstarch, and brown sugar; pour into the Dutch oven. Reduce the liquid volume by half, stirring frequently. Season to taste with black pepper.
Serve the apple glaze over the pork chops.
You’ll have a family pleasing meal whether you choose the baked stuffed pork chop recipe or the baked pork chop recipe.