Baked Pork Chops

Baked Pork Chops 4 pork chops 3⁄4 teaspoon garlic powder 3⁄4 teaspoon seasoning salt 1 egg, beaten 3 tablespoons all-purpose flour 3⁄4 cup Italian style breadcrumbs 2 tablespoons olive oil 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup 1⁄3 cup milk 2 tablespoons white wine 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 chicken 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.