The best baked pork chops recipes - 7 recipes
Top rated Baked pork chops recipes
Awesome Baked Pork Chops
By á-25138
These chops remain moist and tender, and the sauce is to die for
- 6 pork chops
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 2 cups Italian style breadcrumbs
- 4 tablespoons olive oil
- 1 (10.75-ounces) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/3 cup white wine
Baked Pork Chops with Onion Mix Soup
By á-48
Easy recipe for very tender pork chops made in oven
- 1/3 cup flour
- 2/3 tsp black pepper or cayenne pepper
- 1/2 tsp garlic powder
- 2/3 tbsp paprika
- 1-1/3 tbsp vegetable oil
- 2 thick cut pork chops (with or without bones)
- 1 (1/2 oz) ENVELOPE onion soup mix
- 1/2 cup water
- 2/3 to 1 cup sour cream
Parmesan Baked Pork Chops
By jab120638
On a plate combine the last 4 ingredients
- 4 boneless pork chops
- 1 T. olive oil
- 1 C. parmesan cheese (I used Kraft)
- 1 C. Italian bread crumbs
- 1 tsp. pepper
- 1 tsp. garlic powder
Parmesan Ranch Baked Pork Chops
By á-49258
1. On a plate combine the 5 dry ingredients
- 4 boneless pork chops, 1/2" thick
- 1 Tbsp olive oil
- 1 c Parmesan cheese
- 1 pkg Ranch Dressing Mix
- 1 c Italian bread crumbs
- 1 tsp black pepper
- 1 tsp garlic powder
Awesome Baked Pork Chops
By á-749
key ingredient recipe
- 6 pork chops
- 1 tsp garlic powder
- 1 tsp salt
- 2 eggs, beaten
- 1/4 cup flour
- 2 cups italian style breadcrumbs
- 4 tbsps. olive oil
- 1 can condensed cream of mushroom soup
- 1/2 cup milk
Baked Pork Chops
By Peggie
Place pork chops in a shallow baking dish
- 4 pork chops
- 1/4 c brown sugar
- 1/4 c ketchup
- 1/8c vinegar
- 1/2 tbsp Worcestershire sauce
- 1/4 tsp chili powder
- dash celery salt
- 1/4 tsp salt
- dash of pepper
- 1/2 small onion, chopped
- 1/2 c water
Easy Baked Pork Chops
By Wollygator
1. Preheat oven to 400 degrees
- 4 boneless pork chops, one inch thick
- 4 tbsp. extra virgin olive oil
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. smoked paprika
- 1 tsp. onion powder
Any burning questions? Our chefs answer!