Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: After rinsing the pork chops, pat them dry and season with garlic powder and seasoning salt. In a small bowl, place the beaten eggs. Lightly dredge the pork chops in flour, dip in the egg, and generously coat with bread crumbs.

Step 3: In a medium skillet, heat the oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet and fry for about 5 minutes on each side or until the breading looks browned. To a 9 x 13-inch baking dish, transfer the pork chops and tent with foil.

Step 4: Place the baking dish in the preheated oven and bake the chops for about 1 hour.

Step 5: In the meantime, mix the cream of mushroom soup, milk, and white wine in a medium bowl.

Step 6: Take the baking dish out of the oven after an hour of baking the chops and pour the soup mixture over the meat. Cover again with foil and resume baking for additional 30 minutes.

NUTRITION FACTS:

Serving Size: 1 (350) g, Servings Per Recipe: 6
AMT. PER SERVING:

Calories: 671.4, Calories from Fat 308 g 46 %, Total Fat 34.2 g 52 %, Saturated Fat 9.3 g 46 %, Cholesterol 202.2 mg 67 %, Sodium 764 mg 31 %, Total Carbohydrate 35.1 g 11 %, Dietary Fiber 1.8 g 7 %, Sugars 3.2 g 12 %, Protein 50.2 g 100 %