Preheat oven to 350. Rinse pork chops. Pat dry. Sprinkle with
garlic powder and season salt. Dip pork chop in beaten eggs,
then flour and breadcrumbs. Heat oil in medium high skillet.
Fry chops for 5 minutes on each side or until brown.
Transfer the chops to a 9x13 dish and cover with foil. Bake
for an hour.
Combine milk, cream of mushroom soup and wine. Cover the
chops with the soup mixture, replace foil and bake another 30
minutes.
Originally Submitted
3/4/2013
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