Baked Pork Chops I recipe

6 servings

6 pork chops

1 teaspoon garlic powder

1 teaspoon seasoning salt

2 egg, beaten

1/4 cup all-purpose flour

2 cups Italian-style seasoned bread crumbs

4 tablespoons olive oil

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup 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 eggs in a small bowl.

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 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.