I found this while staying in Gulf Shores the winter of 2015. Made a few changes and hit the jackpot. I was just looking for a way to use up some pork chops. Our friends who live in Gulf Shores loved them so we made them a couple more times. They are tender and moist every time. It’s an easy recipe but you do need an hour and a half to bake. The ingredients are things you always have on hand. If you don’t stock Italian bread crumbs, use regular ones and just add some basil, oregano, and parsley.You can use boneless chops as well but the bone does add flavor. I usually serve with rice and a green vegetable. A nice glass of Pinot Noir makes it even better.
6 bone-in pork chops ( about 1/2 inch thick)
1 teaspoon garlic powder
1 teaspoon seasoned salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian style bread crumbs
4 tablespoons olive oil
2 10.75 ounce can cream of celery soup
1/2 cup 1 % Milk
1/3 cup white wine
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9×13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of celery 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.