Southern Style Smothered Pork Chops

I had picked up a big package of boneless pork chops a couple of months ago and put the extra in the freezer.  Then I looked for other ideas on how to cook them besides our usual (sage pork chops - always a winner around here), because I wanted to change things up a bit.  I searched on pinterest and came up with a few possibilities, and finally tried one last night.  This is the link I found from pinterest, which is a modified recipe from somebody else online.  The blog post suggests using GrillMates Garlic and Herb seasoning, so that's what I did, and I cut back on the cayenne pepper.  I'm not sure it would work quite as well, but I might consider mixing the seasonings in with the flour next time to make the coating/breading process easier.




6 boneless pork chops
2 eggs, beaten
1/4 cup all-purpose flour
1 cup seasoned bread crumbs
1 tsp garlic powder
1 tsp seasoning mix (I used GrillMates Garlic & Herb)
1/4 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
2 Tbsp butter

Gravy
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
1/8 tsp cayenne pepper
1/4 tsp black pepper

Preheat oven to 350 degrees and assemble your ingredients:

Assemble your "coating" station.  Place the beaten eggs, flour and breadcrumbs in shallow dishes. Rinse porkchops and pat dry.
Season chops with garlic powder, salt, pepper and seasoning to taste, then dip in beaten eggs:
Dredge lightly in flour (remove excess).
And coat in breadcrumbs.
Melt butter and heat oil in a medium skillet over medium-high heat and add chops.
Fry the pork chops 5 minutes per side, or until the breading appears well browned (pork will not be cooked through).
Transfer the chops to an oiled baking dish, and cover with foil. Bake for 1 hour.
When they come out of the over there will be a lot of juices in the bottom of the pan. Pour over gravy mixture, replace foil, and bake for another 30 minutes.