6 pork chops bread crumbs
1 teaspoon garlic powder 4 tablespoons olive oil
1 teaspoon salt 1 (10.75 ounce) can condensed
2 eggs, beaten cream of mushroom soup
1/4 cup flour 1/2 cup milk
2 cups Italian seasoned 1/3 cup white wine

Preheat oven to 350 degrees.

Rinse pork chops, pat dry, and season with garlic
powder and 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.

NOTE; If you do not have wine you can use apple juice, or ginger ale.