Baked Pork Chops
from: Taste and Tell
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
8 oz. sliced mushrooms
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 30 minutes. While baking, combine the cream of mushroom soup, milk, white wine and mushrooms in a medium bowl. After the pork chops have baked for 30 minutes, cover them with the soup mixture. Replace foil, and bake for another 20-30 minutes.
Review: This pork chop dish was great! It was also good the next day heated up for lunch! I would use low sodium can of mushroom soup!