6 boneless pork chops
1 tsp garlic powder
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style bread crumbs
4 TBS olive oil
1 (10 oz.) can cream of mushroom soup
1/2 cup milk
1/3 cup chicken broth
1. Preheat oven to 350 degrees.
2. Rinse pork chops, pat dry, and season with garlic powder. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in the flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops on each side until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk, and chicken broth 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.
Really good served with stuffing.