Breaded Baked Pork Chops

This is one of our favorite pork recipes. Some consider it "a little labor intensive", but we think it's well worth the effort, & you can bread & brown ahead & refridgerate for a few hours. Original recipe called for half the soup, milk, etc., but I doubled it cuz we LOVED the sauce! Great served with mashed 'taters & tiny sweet green peas. This is my first posting, so would appreciate any & all comments.

• Ready In: 1 hr 50 mins
• Serves: 4-6

Ingredients

• 6  pork loin chops, 3/4 to 1-inch thick
• 1  teaspoon garlic powder (approximately)
• 1  teaspoon onion powder (approx.)
•  kosher salt
•  fresh cracked pepper
• 2  extra large eggs, beaten
• 1  cup all-purpose flour (more if needed)
• 2 -3  cups  Italian seasoned breadcrumbs
• 3  tablespoons olive oil
• 2⁄3 cup white wine or 2⁄3 cup  chicken stock
• 2 (10 1/2ounce) cans  condensed cream of mushroom soup
• 1  cup milk (skim works just fine)

Directions

1. Preheat oven to 350.
2. Rinse chops & pat dry with paper towels.
3. Sprinkle both sides of chops with garlic powder, onion powder and salt & pepper (if desired).
4. For easy clean-up, spread a long sheet of waxed paper across work surface.
5. Place flour on a paper plate, beaten egg in a shallow bowl, & seasoned bread crumbs on another paper plate. Line 'em up on the waxed paper.
6. Pre-heat a large skillet over medium high heat.
7. When skillet is hot, add 1/2 the olive oil.
8. Lightly dredge the chops in flour, dusting off excess.
9. Dip chops into beaten eggs.
10. Coat heavily with bread crumbs, turning & pressing to get a good, heavy crumb crust.
11. In skillet, brown chops well (3-5 minutes per side) over medium high heat, using extra olive oil if necessary.
12. Transfer browned chops, in a single layer, to a 9 x 13" baking dish. Cover tightly with foil and bake at 350 degrees for 1 hour.
13. While chops are baking, whisk together the soup, milk, and either wine OR chicken stock. We prefer the chicken stock.
14. After 1 hour, remove foil from pan being careful to avoid burns from steam.
15. Pour soup mixture evenly over chops.
16. Re-cover tightly with foil and return to oven for 30 minutes (the chops, silly -- not you!).
17. I serve this with lots of mashed potatoes for soaking up the "gravy", and tiny sweet green peas.