Created by elsie on March 7, 2013
Step 1: Preheat oven to 325 degrees.
Step 2: Lightly grease a baking dish for the amount of pork chops being made; set aside.
Step 3: Season pork chops with garlic powder, salt, and pepper.
Step 4: Add the flour onto a medium size piece of waxed paper, and on another piece of waxed paper, add the Italian bread crumbs.
Step 5: In a pie plate, add the beaten eggs.
Step 6: Coat the pork chops lightly in the flour mixture; shaking excess off, dip into beaten eggs, and then coat evenly with bread crumbs.
Step 7: Heat the oil in a large skillet over medium heat. When the oil is hot, add the pork chops to the skillet and fry for about 5-6 minutes, or until breading is crispy and nicely browned.
Step 8: Add the pork chops to the prepared baking dish and cover with foil.
Step 9: Prepare gravy while pork chops are baking. In a bowl, mix together the cream of mushroom soup, milk, and wine until smooth.
Step 10: After the pork chop have baked for an hour, add the soup mixture to the casserole dish and bake another 30 minutes.(You may uncover the pork chops the last 10 minutes if you prefer the chops a bit more crispy).