8 boneless lean pork chops 1 can Health Valley Cream of Mushroom Soup 1 cup Kirkland Organic Lowfat Milk 1 tsp Mushroom Bouillon 1 egg 1 cup breadcrumbs 1.5 tsp oregano 1 tsp basil 1 tsp garlic salt 3 cloves garlic 4 tbsp olive oil 2 eggs
Mix eggs together. Mix bread crumbs, garlic salt, oregano, basil. Heat oil in pan. Dredge pork chops in egg, then crumbs. Fry in oil 3-4 minutes on each side (until browned). In a small sauce pan, heat milk and bouillion and minced garlic to a low boil, boil for 1 minute while stirring then remove from heat and add cream of mushroom soup. Place porkchops in a 13x9 baking dish and cover in soup mixture. Cover pan and bake for 90 minutes at 350 degrees. 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LIVING4TODAY.