Creamy and tender, these pork chops with mushrooms are the perfect dish for any day of the week.
2 pounds of thick pork chops* or pork fillets 2 pounds of thick pork chops*
Salt and pepper to taste and pepper to taste
⅔ cup panko crumbs⅔ cup panko crumbs
⅔ cup of seasoned bread crumbs⅔ cup of seasoned bread crumbs
2 tablespoons of fresh parsley, divided 2 tablespoons of fresh parsley, divided
1 teaspoon garlic powder 1 teaspoon garlic powder
2 beaten eggs 2 beaten eggs
1 tablespoon of oil or more, to brown 1 tablespoon of oil or more, to brown
8 ounces of mushrooms 8 ounces of mushrooms
2 cans of condensed mushroom soup 10.5 oz each2 cans of condensed mushroom soup 10.5 oz each
Preheat the oven to 350°F.
Check pork chops for bone chips or debris. Season with salt and pepper.
Combine panko breadcrumbs, seasoned breadcrumbs, 1 1/2 teaspoons parsley and garlic powder.
Dip the pork chops in the beaten eggs and then in the breadcrumb mixture.
Heat a spoonful of oil in a large frying pan and add the pork chops. Brown them on both sides, about 3 minutes on each side. Repeat with the rest of the pork chops adding more oil if necessary.
Place the pork chops on a large baking tray. Cover with sliced mushrooms and mushroom soup Cover with aluminum foil.
Bake for 1 1/2 to 2 hours, remove corner and check one of the pork chops. Must be tender with fork. If not, bake 20-30 minutes more.
Garnish with parsley and serve over mashed potatoes.