6 pork chops
1 tsp garlic powder
1 tsp seasoning salt
2 eggs, beaten
¼ cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tbsp olive oil
10 ¾ oz condensed cream of mushroom soup
½ cup milk
⅓ cup white wine
Preheat oven to 350 degrees F.
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 mushroom 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
Sugar: 3g
:
Calcium: 87mg
Calories: 405kcal
Carbohydrates: 27g
Cholesterol: 112mg
Fat: 18g
Fiber: 2g
Iron: 3mg
Potassium: 539mg
Protein: 30g
Saturated Fat: 5g
Sodium: 1033mg
Vitamin A: 142IU
Vitamin C: 1mg
