Baked Pork Chops - Low Fat Version recipe

6 servings

6 center cut pork chops, trimmed of any visible fat

1 teaspoon garlic powder

1/2 teaspoon seasoning salt

1 egg, beaten with

1/4 cup egg substitute

1/4 cup all-purpose flour

2 cups Italian-style seasoned bread crumbs

2 tablespoons olive oil

canola cooking spray

1 (10.75 ounce) can reduced fat condensed cream of mushroom soup

1/2 cup 1% low-fat milk

1/3 cup white wine

Preheat oven to 350 degrees F (175 degrees C).

Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.

Place the beaten egg and egg substitute mixture in a small bowl.

Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.

Heat the olive oil in a large skillet over medium-high heat.

Place the pork chops in the pan and coat the tops with canola cooking spray.

Fry the pork chops 5 minutes per side, or until the breading appears well browned.

Transfer the chops to a 9x13 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.