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 (10.75-ounces) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Preparation time 30mins
Cooking time 150mins
Adapted from food.com
Preheat oven to 350°F.
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
In a small bowl, beat eggs. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned.
Transfer the chops to a 9×13-inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour.
While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture.
Replace foil, and bake for another 30 minutes.