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Esther’s Pork Chops

Esther’s Pork Chops

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This is the only recipe I got from my mother-in-law, but it is delicious and incredibly simple to prepare.  When I make pork chops, this is my go-to recipe.  When I try new pork chop recipes, I usually adapt them to pork tenderloin or cutlets, since we like these pork chops so much.

  • 2 bone in center cut pork chops – about 1 inch thick
  • 2 eggs – slightly beaten
  • 1 cup fine seasoned bread crumbs
  • 1 envelope Lipton Onion Soup

Preheat oven to 350 . Spray baking dish with non-stick spray

In a shallow bowl, whisk eggs and a bit of water. In another shallow bowl, combine bread crumbs and soup mix and stir together.

Dip pork chop in egg and then bread crumb mixture, pressing to cover thoroughly.

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Put pork chops in baking dish and cover tightly with foil.

Bake 30 minutes. Remove foil and turn pork chops carefully with a spatula so the coating will not fall off.

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Bake another 30 minutes uncovered.

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Carefully remove from baking dish.

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Serves two



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