6 pork chops
1 tsp. garlic powder
1 tsp. season salt
2 eggs beaten
¼ cup all purpose flour
2 cups Italian style bread crumbs
4 T. olive oil
1 (10.5 oz.) condensed cream of mushroom soup
½ cup milk
1/3 cup white wine
Place beaten eggs in a small bowl. Dredge pork chops lightly in flour. Dip in egg and coat liberally with the bread crumbs.
Heat the oil in a medium skillet over medium high heat. Fry five minutes per side or till breading appears well browned.
Transfer to a 9 x 13 baking dish and cover with foil.
Bake 1 hour.
While baking the pork chops combine soup, milk and white wine. After 1 hour cover the pork chops with the soup mixture. Bake another 30 minutes.
Pair the pork chops with green beans and pierogies. If you aren’t familiar with pierogies follow this link.