Categories: Pork, not tried

Ingredients

• 6 pork chops about 1 inch thick
• 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
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 can golden mushroom soup
• 1 cup milk
• 2/3 cup white wine
• mushrooms

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. 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.

3. 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 and crispy. Transfer the chops to a 9×13 inch baking dish, and cover with foil.

4. Bake in the preheated oven for 35 minutes. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. Saute the mushrooms in some olive oil and butter and add to soup mixture. After the pork chops have baked for 35 minutes, cover them with the soup mixture. Replace foil, and bake for another 25 minutes.

5. If don’t want to use canned soup:

6. Saute some mushrooms with a few chopped onions, wee bit of butter and olive oyl. Add chicken stock…about a cup or so. Cook mushrooms and stock down a bit. Pull out a half cup of soup, let cool slightly. Mix with half cup of half and half. Add it back in and cook it down a wee bit on low temp. Add all that, plus the extra milk and white wine in the recipe.

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