Cream of Mushroom Pork Chops

🧂 Ingredients

• 2 onions (sliced, divided)
• ½ cup all purpose flour
• 2 eggs
• 1 ½ cups Panko (or breadcrumbs)
• 2 Tablespoons grated parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon pepper (optional)
• 4 pork chops (about 2-2 ½ pounds)
• 1 Tablespoon olive oil (more as needed)
• ½ pound mushrooms
• 20 ounces condensed cream of mushroom soup (2 cans)
• parsley (optional garnish)

👨‍🍳 Instructions

1. 1

   Preheat oven to 350˚F. Place half of the sliced onions on the bottom of a baking dish.

2. 2

   Place flour in a shallow dish. Beat eggs lightly in a second shallow dish. In a third shallow dish, mix panko, parmesan, garlic powder, salt, and pepper (if using) together.

3. 3

   Rinse pork chops and drip dry. Dredge the chops in flour. Dip chops in the egg, then dredge in the panko mixture, pressing the panko to make sure it sticks. Discard extra flour, egg, and panko mixtures.

4. 4

   Heat oil in a large skillet over medium high heat. Brown chops on both sides, about 2-3 minutes per side. Add oil as needed.

5. 5

   Place browned pork chops on top of the onions in the baking dish. Top with onions and mushrooms, then cover with mushroom soup. Cover tightly with foil. Spray the foil first so that it doesn’t stick.

6. 6

   Bake for 2 ½ hours, checking at the 2 hour mark. The chops should be fork tender.