• 6 pork chops
• 1 tsp. garlic powder
• 1 tsp. seasoning salt
• 2 eggs, beaten
• 1/4 C. all-purpose flour
• 2 C. Italian-style seasoned bread crumbs
• 4 Tbs. olive oil
• 1 10 3/4 oz. can condensed cream of mushroom soup
• 1/2 C. milk
• 1/3 C. white wine

Preheat oven to 350 degrees. 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