Baked Pork Chops

6 pork chops
1 tsp. garlic powder
1 tsp. seasoning salt
2 eggs, beaten
1/4 c. flour
2 c. Italian style bread crumbs
4 Tbsp. olive oil
1 can cream of mushroom soup
1/2 c. milk
1/2 c. chicken broth
1 small can sliced mushrooms drained

Preheat oven to 350°. Season pork chops with garlic powder and seasoning salt. Place 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 skillet over medium heat. Fry the pork chops until browned on both sides. Layer the pork chops in a 9x13 inch pan and cover with foil. Bake in preheaded oven for 1 to 1 1/2 hours depending on the thickness of the pork chops. While chicken is baking, combine the soup, milk and broth with the drippings left in the skillet. Add mushrooms. To serve, drizzle gravy/sauce over pork chops.

I substitute granulated garlic for the garlic powder in this recipe. The pork chops are always tender.