Nutrition info - Recipes

Baked Pork Chops

Crunchy, creamy, delicious...that is how these pork chops will be remembered. The earthiness of the mushroom soup and the texture of the French fried onions put a unique twist on plain old pork chops.

Baked Pork Chops


For 6 people

  • 3/4 cup(s) flour
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) black pepper
  • 6 pork chops
  • 2 tablespoon(s) olive oil
  • 1 can (10.75 oz) cream of mushroom soup
  • 2/3 cup(s) chicken broth
  • 1/2 teaspoon(s) black pepper
  • 1/4 teaspoon(s) dried thyme
  • 1 cup(s) (8 oz) sour cream, divided
  • 9 tablespoon(s) (1, 2.8 oz can) French fried onions, divided


Preheat oven to 375 °F. Trim fat from pork chops. Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning once. Meanwhile, mix cornflake crumbs, bread crumbs, spices, and salt. Use nonstick cooking spray on 13- by 9-inch baking pan. Remove chops from milk mixture and coat thoroughly with crumb mixture. Place chops in pan and bake at 375 °F for 20 minutes. Turn chops and bake for added 15 minutes or until no pink remains.

Nutrition facts

  • Kcal: 475.73 kcal
  • Fibers (g): 0.64g
  • Sodium (mg): 597.25mg
  • Carbs: 20.67g
  • Fat: 27.82g
  • Saturated fat (g): 9.12g
  • Proteins: 35.91g