Awesome Baked Pork Chops & Roasted Carrots

While I don't know if I'd say these were "awesome", they were eh, okay....I'm not sure I would make them again though...I give them a C+ at best.


  • 6   pork chops
  • 1  teaspoon garlic powder
  • 1  teaspoon seasoning salt
  • 2   eggs, beaten
  • 1⁄4 cup all-purpose flour
  • 2  cups Italian style breadcrumbs
  • 4  tablespoons olive oil
  • 1 (10 3/4ounce) cancondensed cream of mushroom soup
  • 1⁄2 cup milk
  • 1⁄3 cup white wine


  • Preheat oven to 350
  • season chops 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 well browned.
  • Transfer the chops to a 9 x 13 baking dish, and cover with foil.
  • Bake in the preheated oven for 1 hour.
  • While baking, combine the cream of mushroom soup, milk and white wine 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.

Roasted Carrots


  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 lb baby carrots
  • 1/4 teaspoon salt
  • 3 dashes ground black pepper
  • 1/2 tablespoon honey
  • 1 teaspoon chopped thyme or parsley


  • Preheat oven to 425F.
  • Heat up an oven-safe skillet and cook the butter on medium heat until it starts to form and turn into golden brown. Add the garlic and quickly saute before adding the carrots. Stir a few times, then add the salt, black pepper, honey and thyme or parsley.
  • Transfer the skillet and roast in the oven for 15-20 minutes or until the carrots become tender. Serve immediately.

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