Ingredients:
6-8 Center Cut Pork Chops
1 TSP Garlic Powder
1 TSP Seasoning Salt
2 Eggs, beaten
1/4 Cup All Purpose Flour
2 Cups Italian Style Breadcrumbs
4 TBSP Olive Oil
1 TBSP Worcestershire
1 Can Cream of Mushroom Soup
1/2 Cup of Milk
1/3 Cup White Wine
Directions:
Preheat Oven to 350. Rinse chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge chops in flour, dip in egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the chops 5 minutes per side or until breading appears well browned. Place pork chops in a 9x13 baking dish and cover tightly with foil. Bake for 30 minutes. While pork chops are baking, mix the cream of mushroom soup, white wine, milk and Worcestershire together in a bowl. After pork chops have baked for 30 minutes, pour soup mixture on top of the pork chops and cover back with foil and bake an additional 30 minutes.
