A delicious and comforting dish featuring tender pork chops in a creamy parmesan sauce.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking and the right texture for the dish.
In a mixing bowl, whisk together the egg and water until well combined.
Whisking thoroughly ensures the egg mixture coats the pork chops evenly.
Dip each pork chop into the egg mixture, ensuring it is fully coated.
Coating the pork chops evenly helps the bread crumbs adhere properly.
Dredge the coated pork chops in the seasoned bread crumbs, pressing gently to adhere.
Pressing the bread crumbs onto the pork chops ensures a crispy coating.
Heat the vegetable oil in a skillet over medium heat and brown the pork chops on both sides.
Browning the pork chops adds flavor and seals in the juices.
Transfer the browned pork chops to a greased baking dish.
Using a greased dish prevents sticking and makes cleanup easier.
In a separate bowl, mix together the cream of mushroom soup, cream of chicken soup, and grated parmesan cheese.
Mixing the soups and cheese thoroughly ensures a smooth and creamy sauce.
Pour the soup mixture over the pork chops in the baking dish.
Pouring the sauce evenly ensures all the pork chops are coated.
Cover the baking dish with aluminum foil and bake in the preheated oven for 1 1/2 hours, or until the pork chops are tender.
Covering the dish traps moisture, keeping the pork chops tender.
Serve the pork chops hot, garnished with additional parmesan cheese if desired.
Serving immediately ensures the dish is enjoyed at its best temperature.
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