| | Directions |
- Rinse port chops, pat dry, season with garlic powder and seasoning salt.
- Dredge chops lightly in flour, dip into the beaten eggs, and then coat liberally with bread crumbs.
- Heat oil in medium skillet over medium high heat. Fry chops 5 minutes per side, or until breading is well browned.
- Transfer to pretreated 9 x 13 baking dish and cover with foil. Bake in oven 1 hour.
- While baking, combine soup and milk in medium bowl. After 1 hour cover the chops with the soup mixture. Replace foil and bake another 30 minutes.
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Prep Time: 30 minutes
Cook Time: 1.5 hours
Container: 9 x 13 baking dish
|  | | Ingredients | | - | | 6 pork chops |
| - | | 1 teaspoon garlic powder |
| - | | 1 teaspoon seasoning salt |
| - | | 1/4 cup flour |
| - | | 2 eggs, beaten |
| - | | 2 cups Italian style bread crumbs |
| - | | 4 tablespoons olive oil |
| - | | 1/2 cup milk |
| - | | 1 can cream mushroom soup |
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