Creamy Baked Pork Chops
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, 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 350F. 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.