I went into “date night” this week with an ample amount of ambition to make the following:
- crispy, creamy pork chops
- green bean casserole (with fresh green beans)
- simple mashed potatoes
- and…<drumroll>… HOMEMADE ROLLS!
Thanksgiving in April, anyone? Upon further reflection, it may have been a bit of a comfort food overload. But neither Mark nor myself were mad about Thanksgiving in April, I’m just glad I had the entire day to devote to making all of our fat kid dreams come true.
I’m posting the creamy, crispy pork chops recipe for you for a couple of reasons: a. they were REALLY good. and b. they can be paired with your favorite side dish for your own unique date night! I will soon be posting the recipes for the green bean casserole [ my best so far ], and the homemade rolls. It was my first time making rolls, and they came out exactly like I wanted them to! [ If I can do it, I know you can do it! ]
These pork chops are seasoned with garlic powder and seasoned salt, then breaded with flour, egg wash and Italian-seasoned bread crumbs and briefly fried in olive oil. Once fried, they bake for an hour before getting a heavy dose of cream sauce. After baking for another thirty minutes with the cream sauce, they come out piping hot and begging to be devoured!
I have mentioned before, but I want to specify again: with any recipe, I aim to get as close as possible to serving two to three people. We are terrible with leftovers around here, and I am always looking for ways to avoid throwing away tons of Tupperware contents every weekend! I know not everyone is cooking for just two, so you are always welcome to simply double the recipe I’ve presented and you should be just fine!
[my additional tips!]:
Actual Prep / cook time: 15 minutes prep / 1.5 hrs cook … almost 2 hours, but you aren’t doing anything else while they cook, so don’t let that throw you off!
Clean-up difficulty: 3
Overall difficulty to make: 3 [just time the frying part well – the baking part is simple.]
Overall satisfaction: 9 [amazing flavor!]
Price range? This dish is under $10 for two.
What I would change next time? I wouldn’t change anything!
For your own version, I recommend:
- A veggie would be a perfect match for this entrée! Asparagus, green beans, brussels … anything you want. The last thirty minutes of bake-time for these pork chops is the perfect amount of time to get your veggies going!
© 2015 : a flavor journal : by sara alvord
- 2 boneless pork chops [I used NY cut]
- 1 tsp. garlic powder
- 1 tsp. seasoned salt [like Lawry's]
- 1 egg
- 1/2 cup flour
- 3/4 cup Italian seasoned breadcrumbs
- 2 tbsp. olive oil
- 1/2 can cream of mushroom soup
- 2 tbsp. white wine
- 1/4 cup milk
- Preheat oven to 350.
- Pat both pork chops dry after removing them from their packaging.
- Season both sides of each pork chop with garlic powder and seasoned salt.
- Spread the flour out onto a plate, and beat the egg into a bowl by itself. Spread the breadcrumbs out onto another plate, preferably close to your frying pan.
- Pour olive oil into pan, turn burner onto medium-high heat.
- Coat both sides of each pork chop with flour, soak both sides completely with beaten egg, then coat both sides with breadcrumbs. Place pork chops directly onto olive oil in frying pan and cook for five minutes on each side.
- Once fried, place your pork chops into an 8x8 baking dish and cover with foil. Bake for exactly one hour at 350 degrees.
- Simply mix cream of mushroom soup, white wine and milk into a small bowl. Pour over the tops of both pork chops after they have cooked for one hour. Recover the baking dish with foil, and bake at 350 degrees for another thirty minutes.
- Serve immediately!