Use only thicker center cut pork chops about 3/4-inch thick for this not the thin fast-fry and only dry breadcrumbs, plan ahead the pork chops need to sit out at room temperature for 1-1/2 hours before coating, for a little heat add in 1/8 teaspoon cayenne pepper to the breading mixture

You may think well why fry first before baking …the answer is it improves the flavor and keeps the coating on which in turn seals in all the juices to insure your pork chops are juicy moist and tender

Servings 7

INGREDIENTS

2 eggs, beaten (you may need another egg)

1/4 cup milk

1-1/2 cups dry breadcrumbs

1/2 cup grated Parmesan cheese

1-1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt (can use white salt)

1/2 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)

1 teaspoon fresh ground black pepper

1 tablespoon dried parsley

7 center-cut pork chops (about 3/4-inch thick, you may use only 6 or you may use 8 depending on the size of your pork chops, use as many that will fit into the baking dish without overcrowding)

oil for browning (I use half oil and butter for better browning)

INSTRUCTIONS:———————————————————–

Remove the pork chops from refrigerator about 1-1/2 hours before making the recipe.

Preheat oven to 375 degrees F.

Grease a 13 x 9-inch baking dish.

In a shallow bowl whisk eggs with milk.

In another shallow bowl combine the dry breadcrumbs with next 6 ingredients.

Have all the pork chops coated and placed on a plate before starting to fry.

Dip pork chop into the egg/milk mixture allowing any excess to drip off,  then coat in the breadcrumb mixture pressing down with hands firmly to adhere the coating to the pork chop, continue with all remaining pork chops and place them on a plate.

Heat oil in a skillet over medium-high heat.

Add in a a few pork chops at a time and brown on both sides (about 3 minutes per side).

Place the browned pork chops into the baking dish.

Bake uncovered for about 30 minutes or until cooked through (do not over cook the pork chops as they will be dry, 30 minutes is more than enough time for 3/4-inch pork chops).

You will also find this recipe on Recipezazz.com

Do not use the thin fast-fry pork chops for this, frozen tater tots may be replaced for the crinkle-cut fries,  two cans of Durkee dried onions may be used if desired,  one can for the soup mixture and one can for the top of the casserole, for extra flavor a small diced celery rib may added into the  soup mixture, the addition of extra salt is not recommended

Servings 6

INGREDIENTS:

6 large pork chops (about 3/4-inch thick)  OR 6 large boneless skinless chicken breasts (or use as many pork chops or breasts that will fit into your baking pan without over crowding)

3 tablespoons oil, or as needed (or a mixture of oil and butter)

1 (10-ounce) can condensed cream soup (your choice of cream of mushroom, chicken or celery soup)

1 teaspoon garlic powder (garlic lover’s increase to 1-1/2 teaspoons)

1/3 cup milk OR light cream

1/2 cup sour cream

3 tablespoons mayonnaise, such as Hellman’s mayonnaise (do not use salad dressing)

1/4 - 1/3 cup freshly grated Parmesan cheese

2 cups shredded cheddar cheese, divided

1/2 teaspoon fresh ground black pepper, or to taste

1 can Durkee dried onions, divided

1 (24-ounce) package frozen crinkle-cut French fries (slightly thawed and chopped into about 1/2 to 3/4-inch pieces)

INSTRUCTIONS:————————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Heat butter with oil in a medium skillet over medium-high heat.

Season the pork chops or chicken breasts with black pepper, garlic powder; add to the skillet and brown lightly on both sides, remove to a plate.

In a bowl combine the condensed soup with milk or light cream, sour cream, mayonnaise, 1/4 to 1/3 cup Parmesan cheese , shredded cheddar cheese and 1/2 teaspoon fresh ground black pepper or to taste; mix thoroughly.

Mix in the chopped crinkle fries and half a can of the Durkee dried onions,.

Season with a small amount salt if desired (be careful as the condensed soup and dehydrated onions already have plenty of extra sodium).

Spread the soup mixture into the bottom of the baking dish, then place the browned pork chops or chicken breasts on top.

Cover with foil and bake in a preheated oven for 40-50 minutes or until the chops or chicken are tender and cooked through.

Remove from oven and sprinkle 1-1/2 cups or more of shredded cheddar cheese and the remaining half of the Durkee dried onions on top and return to oven for 7-8 minutes.