Moist Baked Breaded Pork Chops in Mushroom Gravy

Ingredients

• 2 tablespoons butter 
• 10 ounce mushrooms drained sliced well canned
• 21.5 ounce cream of mushroom soup undiluted canned
• 0.3 cup cooking wine dry white (can use 3 tablespoons more)
• 2 large eggs beaten
• 0.3 cup flour all-purpose
• 1 teaspoon garlic powder 
• 0.5 teaspoon ground pepper fresh black
• 2 cups seasoned bread crumbs dry italian (see Kittencal's Seasoned Breadcrumbs)
• 0.8 cup milk 
• 2 tablespoons oil 
• 6  pork chops (do not use fast-fry pork chops)
• 1 teaspoon seasoning salt 

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan
• aluminum foil

Directions

1. Grease a 13 x 9-inch baking dish.2 Pat the pork chops dry using paper towels, then season with seasoned salt and garlic powder pepper.3
2. Place the eggs in a bowl, then flour in another bowl and the breadcrumbs in another bowl.4
3. Heat oil and butter in a skillet over medium heat.5 Dredge the pork chops firstly in flour then in eggs allowing any excess egg to drip off.6 Lastly coat in seasoned breadcrumbs.7 Brown the pork chops in hot oil about 4-5 minutes per side or until the breading is light golden brown.8
4. Transfer the chops to the baking dish.9 Cover with foil.10 Set oven to 350 degrees F.11
5. Bake for about 1 hour.12 Meanwhile in a bowl combine cream of mushroom soup with sliced mushrooms, milk, white wine, black pepper and cayenne pepper (if using).13 After the 1 hour baking pour the mushroom gravy over the pork chops, then sprinkle with Parmesan cheese.14 Replace the foil and bake for another 25-30 minutes or until chops are tender.