Baked Pork Chops

Center-cut sirloin pork chops coated in bread crumbs and slowly baked then topped with a cream sauce.  Trust me, you want to make these.  For once I followed a recipe exactly, and it was delicious!  To see the source recipe and find a printable option follow this link to AllRecipes.com - Baked Pork Chops. 

Ingredients

6 pork chops (thick cut sirloin chops - not thin cut bone in chops)

1 teaspoon garlic powder

1 teaspoon seasoning salt

2 eggs, 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

Directions

Preheat oven to 350 degrees F (175 degrees C).

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 (or live dangerously and use half oil and half butter for a more golden crust) 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.