Thursday, September 24, 2009

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.

Note:


Print

2 comments:

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

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

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...