6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian style breadcrumbs
4 tablespoons olive oil
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine (I used chicken broth)
Directions
1 Preheat oven to 350.
2 Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
3 Place the beaten eggs in a small bowl.
4 Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
5 Heat the oil in a medium skillet over medium-high heat.
6 Fry the pork chops 5 minutes per side, or until the breading appears well browned.
7 Transfer the chops to a 9 x 13 baking dish, and cover with foil.
8 Bake in the preheated oven for 1 hour.
9 While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.
10 After the pork chops have baked for an hour, cover them with the soup mixture.
11 Replace foil, and bake for another 30 minutes.
