Pork chop recipe

Ok, made this tonight.

Dredged 5 1" thick pork chops in seasoned flour (I cheated and used adobo), fried in olive oil for 5 mins. on each side. I put them in a baking dish that I had sprayed with Pam. Covered them with aluminum foil, baked for 25 minutes.

Then, I mixed and added the following:

1 can healthy request lower sodium cream of mushroom soup, 1/4 cup heavy cream, 1/4 cup water, 1/2 cup white wine (I used some leftover Pinot Grigio). I poured it over the chops, recovered them, and continued to bake for another 25 -30 minutes.

The husband liked it!

Bailey, how did you cook the pork so long without them getting dry or tough? I guess I don't understand cooking or cuts of meat very well (yet). Thanks for posting your recipe, though. Looks really good.

They were the really thick pork chops, and when you fry them first it locks in some of the juice. The problem with pork is that most supermarket pork isn't fatty enough. They've turned it into a lean meat over the last 20 years. It sucks - I miss real, juicy pork.

Cooking it in the sauce, covered, also helps to keep it moist.

I see. Thanks for telling me. I am almost all-thumbs when it comes to what some folks find second nature.

  Sounds good, Mousie ..  


   I wish Cracker Barrell would adopt a recipe like that one, btw ..    I ate dinner there Monday and ordered their Monday "fried pork chop" special ..   Unfortunately, the 2 chops came VERY heavily breaded, pretty much similar to chicken-fried steak ..    

Wow, sounds yummy!  What temp do you set the oven at?

Thanks!

Oh geez I can't believe I left that out. 350F. I used a pyrex baking dish, too.

Sounds YUMMY!  I love putting Cr. of Mush. soup over pork!

The DH and I LOVE pork steak because it does have a decent amount of fat on it.  Good for me but not so good for the DH!  We simply put it on the grill and add BBQ sauce towards the end of the cooking.  YUM!!!!!!

My Guy, boils the pork first in some seasoned water, then drenches in any kind of marinade like BBQ sauce or teriaki and then puts them on the BBQ and boy, the meat stays so juicy and succulent.
I was never a fan of pork before s my strangle band would not let me eat it without paying numerous trips to the rest room, so I kind of went off it. This new way of cooking it has me hooked. We have been eating alot of the country style boneless ribs cooked this way through the summer.

Yorkie x