Ingredients

Pork chops – I like butterfly and cut them in two
2 eggs – beaten in bowl
Flour – about 1/4 cup
Breadcrumbs – about 1 1/2 cup (use Italian or spiced panko – makes a difference in taste)
4 tbsp. oil and 2 knobs butter
1 can Campbell's cream of mushroom soup
Fresh sliced mushrooms
Onion – chopped (optional)
Sour cream – about 3-4 tbsp.
White wine – about 1/2 cup
Salt and pepper, garlic powder and other spices you like

 

Preheat over to 350.

1. Season, fry, and bake chops...
Rinse chops under cold water and pat dry. Season with salt, pepper, garlic powder, and whatever else.

Dredge the chops in flour, dip in the eggs, and coat with breadcrumbs.
Heat oil and butter in a fry pan over med-high. Fry 5 min. per side or until breading is well browned.

Transfer to a 9x13" baking dish and cover with foil.
Bake in preheated oven for 1 hour.
 
2. Fry mushrooms and onions...
While chops are baking...

Fry sliced mushrooms in a bit of oil and a knob of (real) butter.  When browned, raise heat and add wine.

Boil for a moment to evaporate, then lower heat and cook an additional 10 min. or so.  You can put a lid on.

When done, put in bowl and set aside.

Add onions in same fry pan. If pan is dry, add another knob of butter.
Fry over med. heat until golden – might take 10-15 min.
When onions are done, return mushrooms to fry pan with onions and mix.

3. Add soup and sour cream...
Push mushroom mixture to one side and pour soup in pan. Stir to dissipate then add 3-2 large tbsp. sour cream and stir.

Combine mushroom mixture with soup and simmer a few moments.

 

4. Pour sauce over chops...
After the chops have baked for an hour, remove foil, cover them with the soup mixture, replace foil, and bake for another 30 min.
 
5. Ready to eat...
When chops are done, loosen foil and let rest for 10 min.
Serve with roasted potatoes, carrots, and the like, or mashed potatoes.

Compliments to Chef Aline!