- 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
Season porkchops, dredge in flour, dip in egg, coat with breadcrumbs, then dip in egg again and finally in breadcrumb mix.
Fry the porkchops in olive oil 5 min. per side till nicely browned.
Transfer to 9x13 baking dish, cover with foil and bake 20 min.
While baking, make the sauce by combining these ingredients:
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/3 cup white wine
Remove porkchops from oven, pour sauce over all, then cover with foil again, and bake an additional 20 minutes.
Serve over rice