Twice Baked Pork Chops

This is one of our favorite recipes of all times.  When I first went Gluten Free I would look at a recipe that called for bread crumbs and dismiss the recipe entirely with a sense of discouragement. It is funny how resourceful you learn how to be under pressure.  Now a-days, I will process cereal into crumbs, puree gluten free oats into a flour, process potato chips into crumbs, save bread ends for crumbs (that used to get tossed before), I have even been known to use waffles processed into crumbs.  Use what you have and give it a try.

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Gluten Free Bread Crumbs
4 tablespoons olive oil
1 (10.75 ounce) can Progresso Mushroom Soup
1/4 cup white wine
1 Tablespoon Brown Rice Flour

  • Preheat oven to 350 degrees.
  • 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.  
  • Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
  • Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, white wine and flour 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.



  1. oh boy! I'll be trying this next week on the chops I have in the freezer! Thanks for sharing!

  2. This sounds really YUMMY!!! I like pork chops and will have to try this soon. Geri


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