6 pork chops
1 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder and paprika to taste
1 cup Italian style bread crumbs
¼ cup Parmesan Cheese
3 TBS chopped parsley
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
Preheat oven to Broil. Spray a rimmed bake sheet with non-stick spray, drizzle a little EVOO on the tray.
In a bowl blend, bread crumbs, parmesan cheese, parsley, garlic powder and paprika to taste. In another shallow bowl beat the egg with about 2 TBS of water.
Dip the pork chops into the egg and dredge into the bread crumb mixture. Place on tray and broil on both sides until brown and crispy. About 8-10 minutes per side.
Lower the oven temperature to 375 degrees. Butter a 9 x 14 bake or casserole dish.
In a bowl mix the mushroom soup and milk; stir until blended. Add cooked pork chops to bake dish in one layer and pour over the creamy mushroom sauce.
Bake, covered, for 30 minutes until chops and sauce is brown and bubbly.
Pork Chops with Creamy Mushroom Sauce