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Smothered Pork Chops/Chicken Breasts


A somewhat simple entree good enough for company yet easy enough for a weeknight or Sunday dinner.

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  • 6 boneless porkchops or boneless, skinless chicken breasts
  • 2 tubes of round crackers, crushed (like Ritz)
  • 2 eggs well beaten
  • 2 cans cream of chicken OR cream of mushroom soup
  • 1 soup can of milk
  • 1 envelope of G. Washington golden seasoning
  • Fresh cracked black pepper to taste
  • Vegetable oil for frying


Servings 6
Level of difficulty Average
Cost Average budget


Step 1

Rinse meat of your choice in cold water & pat dry with paper towels. Place eggs in a bowl deep enough to dip chops or chicken in. Place crushed crackers in a shallow bowl (I use a pie pan). Heat oil Iin a large skillet over medium heat. Prepare a 9x13 baking pan by spraying with nonstick spray.

Step 2

Dip chops or chicken in egg, roll in crackers pressing so crumbs stick & brown in hot oil till just golden. Place browned meat in baking pan. Preheat oven to 350* F.

Step 3

In large bowl whisk together soup, milk, G.W. & pepper. Pour soup over meat and place in hot oven. Bake about 30 minutes or until soup is golden brown & bubbly. Remove from oven & serve hot.


I serve this with mashed potatoes, a vegetable of choice & biscuits or dinner rolls. The soup makes a rich gravy for the potatoes. This recipe is easily doubled or tripled for large families or get-togethers.

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