PorkChops Supreme

Linda Griffith


We love porkchops in our family. Growing up, I only knew one way of fixing them and that was frying. While they are delicious that way, they really aren't great for your figure or your health. These are delicious and so tender you can cut them with a fork, and you have your gravy ready made....so easy

pinch tips: Flour, Eggs & Breading Techniques





10 Min


1 Hr


4 Tbsp
canola oil
4 medium
center cut porkchops
2 Tbsp
djohn mustard
1 tsp
season all
1/2 tsp
each of garlic powder and onion powder
pepper to taste
1 c
panko bread crumbs
1/2 c
1 large
1 small
1 pkg
pork gravy mixed with 1 cup water
1 can(s)
cream of mushroom soup

Directions Step-By-Step

Trim fat from chops. Mix egg and milk together until blended. In one plate put in the flour, and put the panko crumbs in another plate. Spread the mustard on both sides of the chops and season well with seasonings. Dredge chops in flour and then dip them in the milk and egg and then coat them with the Panko crumbs. Heat canola oil in a large skillet until hot. Quickly brown the chops in the hot oil...While you are browning the chops, preheat oven to 400 degrees. Drain chops and put into a 9x14 inch baking pan. Slice an onion really thin over the tops of the chops. Mix the soup and gravy together and pour over the top. Bake for about an hour. I made this last night for dinner and forgot to take a picture. Will add one when I have it next

About this Recipe

Course/Dish: Pork, Steaks and Chops