I don’t make pork very often.  But when I am in the mood for a pork chop, this is the way I have to make it.  It does take a lot more prep-time and prep is much more messy then many of my recipes, but it is worth it.  The pork chops fuse with the breading in a delightful way, and the cream of mushroom-vine gravy is so good you will be tempted to drink it.


  • 6 pork chops – 1.5 lbs.baked pork chops - ingredients
  • 2 eggs- beaten
  • Bread crumbs about 2 cups
  • 1 small onion thinly slices
  • 1 apple thinly sliced
  • 2 t Thyme
  • 2 t Garlic powder
  • 1 can Cream of mushroom
  • 1 c Dry Vermouth


Preheat oven to 350 degrees.  Prepare a baking dish by spraying baked pork chops - breadedwith nonstick cooking spray.

One at a time, dip the pork chops in the eggs. Then coat with bread crumbs.  Repeat- dip each pork chop in the egg and bread crumbs twice.

Heat 2 T oil in a skillet over medium heat.  Brown the pork chops about 5 minutes per side.

baked pork chops - frying side 1

baked pork chops - frying side 2



Place the pork chops into the baking dish. Sprinkle garlic powder and thyme on top. Cover with onion and apple slices.

baked pork chops - fried

baked pork chops - prebaking






Cover with foil and bake for 30 minutes.

Mix vermouth and cream of mushroom soup.  Pour on top of the pork chops.baked pork chops - after baking

Return pork chops to oven and bake for an additional 30 minutes.

Serve with mashed potatoes (image above is pared with cauliflower mashed potatoes).

baked pork chops - with baked potato and broccoli

Baked pork chop with baked potato and broccoli