BAKED PORK CHOPS

BAKED PORK CHOPS 6 pork chops 1 teaspoon garlic powder 1 teaspoon seasoning salt 2 egg, 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 (or chicken broth) 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 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.