Baked Pork Chops - Low Fat Version
INGREDIENTS:
6 center cut pork chops, trimmed of any visible fat
1 teaspoon garlic powder
1/2 teaspoon seasoning salt
1 egg, beaten with
1/4 cup egg substitute
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
2 tablespoons olive oil
canola cooking spray
1 (10.75 ounce) can reduced fat condensed cream of mushroom soup
1/2 cup 1% low-fat milk
1/3 cup white wine
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten egg and egg substitute mixture in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the olive oil in a large skillet over medium-high heat. Place the pork chops in the pan and coat the tops with canola cooking spray. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk, and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
6 center cut pork chops, trimmed of any visible fat
1 teaspoon garlic powder
1/2 teaspoon seasoning salt
1 egg, beaten with
1/4 cup egg substitute
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
2 tablespoons olive oil
canola cooking spray
1 (10.75 ounce) can reduced fat condensed cream of mushroom soup
1/2 cup 1% low-fat milk
1/3 cup white wine
--------------------------------------------------------------------------------
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten egg and egg substitute mixture in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the olive oil in a large skillet over medium-high heat. Place the pork chops in the pan and coat the tops with canola cooking spray. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk, and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
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