Cook pork chops wrapped tightly in foil to prepare a tender, juicy entrée. Cooking pork chops without foil results in a chop with a crisper crust and a firmer bite. Wrapping the chops in foil holds in their moisture but requires a longer cook time than uncovered chops to allow the heat from the oven to penetrate the foil cover. Cooking the pork chops without foil provides the option of coating the chop with a thick cover of seasonings that produce a flavorful crust.
Wash the pork chops and pat them dry with a paper towel.
Combine salt, pepper and all-purpose flour in a large bowl. Dredge the chops through the flour mixture.
Pour enough vegetable oil in a cast iron or nonstick skillet to cover the bottom and heat it on the range top on medium-high. Place the pork chops in the skillet and lightly brown them on both sides.
Cover a baking dish with foil that overlaps the edges of the dish by approximately 1 inch. Spray the foil with nonstick spray.
Place the browned chops on the foil-covered dish and season them as desired.
Cover the chops with foil that overlaps the pan enough to crimp the edges of the top foil over the edges of the bottom foil to form an airtight cover.
Bake the pork chops in the foil cover at 350 degrees Fahrenheit for 20 to 25 minutes or until they reach an internal temperature of 180 degrees Fahrenheit.
Pour enough condensed cream of chicken soup over the chops to cover them and seal the edges of the foil for exceptionally tender flavorful pork chops. Start off with pork chops that are 3/4-inch thick or greater for juicier and more flavorful meat.
Wash and sanitize the work area and utensils in a solution of one part chlorine bleach to nine parts warm water. Do this before and after handling the pork chops.
Freelance writing since 2009, Tom Ross has over 30 years of corporate management and hands-on experience in the supermarket industry. Ross was featured on the cover of "Instore Buyer" magazine and his articles have appeared on various websites.