Pork Chops

This recipe seems to be popping up everywhere! Something this  popular  has to  be  good  so  I  thought I'd give it a try. And it was soooooo good !  Even Rodney who's not a big fan of my cooking gave it the thumbs-up!

I added a  little mustard and a spoonful of Ranch dressing to give it some  oomph.  And  since  I  had  a tray  of  button mushrooms in the fridge, I chopped up some and added them to the soup mixture.

Here's the original recipe


Ingredients
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Directions
Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat

Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9×13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine 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.


This is possibly the best pork chops I've ever tasted!!