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.
- 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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