6 boneless pork chops<br />
1/2 teaspoon garlic powder<br />
1 teaspoon seasoning salt<br />
¼ cup plain flour<br />
2 egg, beaten<br />
¾ cup seasoned bread crumbs<br />
4 tablespoons olive oil<br />
1 (10.75 ounce) can condensed cream of mushroom soup<br />
¾ cup milk<br />
1 clove minced garlic
Preheat oven to 350c .<br />
In a bowl, combine the flour, garlic powder and season salt.<br />
Place the beaten eggs in a small bowl.<br />
Place bread crumbs in another bowl.<br />
Dredge the pork chops lightly in flour, followed by the egg, and then a coating of the bread crumbs.<br />
Heat the oil in a medium skillet over medium heat. Fry the pork chops in the oil until crisp well browned.<br />
Transfer the chops to a 9x13 inch baking dish, and cover with foil.<br />
Bake in the preheated oven for 30 minutes.<br />
While baking, combine the cream of mushroom soup, milk, and garlic in a medium bowl.<br />
After the pork chops have baked for 30 minutes, remove from the oven and cover them with the soup mixture.<br />
Replace foil, and bake for another 30 minutes ... Going from the skillet to the oven give the chops a tender breading which was a fun change from the regular crispy breading. To me, I thought of it like a pork variation of chicken Parmesan. This dish is paired perfectly with some creamy mashed potatoes and veg.