March 2

65. Baked Pork Chops

Since I live in the wonderful state of south carolina, known for our wonderful mild weather, it snowed today. Really? Its March. So I wanted to make something that did not have me going to the store and was yummy! This was good. the kids liked it too. I dont know why I have such a hard time getting Eli to eat cooked carrots but he will still chew on a book. Oh well!

*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
*1 (10.75 ounce) can condensed cream of mushroom soup
*1/2 cup milk
*1/3 cup white wine

Preheat oven to 350
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.