6 thick-cut pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
¼ cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.5 ounces) can of condensed cream of mushroom soup
½ cup milk
⅓ cup white wine
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C).
Season pork chops with garlic powder and seasoning salt. Place beaten eggs in a small bowl. Dredge pork chops lightly in flour; dip into beaten egg, then press into bread crumbs to coat both sides.
Heat oil in a medium skillet over medium-high heat. Add breaded pork chops and cook until golden brown, about 5 minutes per side; transfer to a 9×13-inch baking dish and cover with foil.
Bake in the preheated oven for 1 hour.
Meanwhile, mix condensed soup, milk, and white wine in a medium bowl until well combined.
Pour soup mixture over pork chops.
Replace the foil, and continue to bake for another 30 minutes.
Serve hot and enjoy!