Porkchops - Darryl's
- 2 pork chops (thick, boneless)
- seasoning salt (to taste)
- garlic powder (to taste)
- 1 egg (beaten)
- bread crumbs
- 1 T dried mixed herbs
- extra virgin olive oil
- 5.5 oz cream of mushroom soup (homemade, or see below for canned variation)
Brine the pork chops first, using the pork chop brine recipe.
Preheat the oven to 350F.
Season the chops with the garlic powder and seasoning salt. Mix the bread crumbs with the dried herbs. On two separate plates, pour enough flour and the bread crumbs to coat the chops. Place the beaten eggs in a wide bowl. Dredge the pork chops in flour first, dip them in egg and then coat each chop with bread crumbs.
Heat the oil in a large skillet over medium-high heat. Fry each pork chop 2-3 minutes per side, or until breading is browned. Depending on the size of the chops, it may be necessary to do this in two batches, so as not to crowd the pan. Place breaded chops in a baking dish and cover with foil.
Bake the chops for 1 hour. After one hour, pour soup over the porkchops. Cover again with foil and return to oven for an additional 30 minutes.
*Remember to use http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=87 for the cream of mushroom soup
*If using canned condensed cream of mushroom soup, use 7 fl. oz from the can plus 1/3 c whole milk plus 1/4 c water.
*If you have Italian seasoned breadcrumbs, use them in place of the regular breadcrumbs & herbs mixture.
*SJ Note 3 Aug 2009: This was very good, and the consistency of the homemade cream of mushroom soup was just right to use in this recipe, once it sat in the fridge overnight. The pork had good flavor, and good moisture.