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Tuesday, November 20, 2012

Baked Pork Chops

6 Pork chops
1 tsp. garlic powder
1 tsp. lawrys season salt
2 eggs, beaten
1/4 C. flour
2 C. Italian bread crumbs
4 Tbls. olive oil
1 can cream of mushroom soup
1/2 C. milk
1/3 C. cooking white wine

Preheat oven to 350*. Season meat with garlic and seasoning salt, beat eggs in a small bowl. Dredge meat in flour, dip in egg, then coat liberally with bread crumbs. heat oil in skillet over medium high heat. Fry pork chops 5 minutes on each side. Transfer to a 9*13 pain, cover with foil, bake for 1 hour. While baking, mix soup, milk and cooking wine. After the 1 hour, cover with soup mixture, replace foil and bake for 30 minute more.

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