- 6 pork chops
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 2 eggs, beaten
- ¼ cup all-purpose flour
- 2 cups italian bread crumbs
- 4 tablespoons olive oil
- 1 10 oz can cream of mushroom soup
- ½ cup milk
- ⅓ cup white wine
ingredients
directions
1. Preheat oven to 350 degrees F. |
2. 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. |
3. 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. |
4. 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. |
Categories
Entrees, Pork
