Easy Baked Pork Chops
Ingredients
6 pork chops
1 teaspoon garlic powder, or to taste
1 teaspoon seasoning salt, or to taste
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
Directions
Preheat the oven to 375 degrees F.
Season the pork chops with garlic powder and seasoning salt.
Place the beaten eggs, flour, and bread crumbs in separate shallow bowls or plates.
Dredge each pork chop in the flour, eggs, and breadcrumbs, in that order, being liberal with the breadcrumbs.
In a medium skillet over medium-high heat on the stove top, heat the olive oil.
Fry the breaded pork chops until the breading becomes well browned, about 5 minutes per side.
Transfer the pork chops to a 9×13-inch baking dish. Cover the dish with foil. Bake the pork chops for 1 hour.
While the pork roasts, combine the cream of mushroom soup, milk, and white wine in a medium bowl.
After the pork has finished its hour-long roast, lower the oven to 250 degrees F.
Peel back the foil and pour the sauce mixture over the chops.
Replace the foil and continue roasting the pork and gravy until the gravy has thickened and the pork registers 145 degrees F internally, about 10 minutes.
