Ingredients
Scale
- 6–8 large pork chops, bone in
- 1 1/2 – 2 cups Italian style bread crumbs
- freshly ground pepper, to taste
- 1 tbsp of ground sage (I usually don’t measure this out – I just go by taste)
- Vegetable oil
- 2 (10oz) cans reduced sodium condensed cream of mushroom soup
- 1 cup milk
Instructions
- Pre-heat oven to 425°F.
- Season the pork chops with sage and ground pepper.
- Coat the chops with the bread crumbs making sure that all sides are covered.
- Heat some vegetable oil in a large pan.
- Once the oil is hot enough (Med. Heat) fry up the chops so that they are browned on each side.
- Once browned lay the pork chops on a baking sheet lined with a couple layers of paper towel to help remove any excess fat.
- Once they have all been browned and set on the paper towel lay them in a large rectangular baking dish or casserole dish. It’s fine if the pork chops overlap some.
- In a large measuring cup or mixing bowl combine the condensed soup with the milk. Make sure it’s well combined.
- Pour the sauce evenly over the chops.
- Bake the chops in the oven covered with aluminum foil for 45 minutes. Remove from the oven and remove the cover and bake for an additional 15 minutes.
