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 1% low-fat 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 9×13 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.
Recipe courtesy of food .com