Baked Pork Chops

(based on a recipe from allrecipies.com)

- 4 boneless pork chops

- 1 teaspoon of garlic powder

- 1 teaspoon of Vignon Flavor Balancing Seasoning

- 2 eggs, beaten

- 1/4 cup of all-purpose flour

- 2 cups of Italian-style Panko or bread crumbs

- 4 Tablespoons of Olive Oil

- 1 can (10.75 ounces) of condensed Cream of Mushroom Soup

- 1/2 cup of Milk

- 1/3 cup of white wine

1) Preheat over to 350 degrees F (175 degrees C)

2) Rinse pork chops, pat dry and season with garlic powder and Vignon to taste.  Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg and then coat liberally with the Panko.

3) Heat the oil in a medium skillet over medium-high heat.  Fry the pork chops for 5 minutes per side or until the breading appears well-browned.  Transfer the chops to a 9x13 inch baking dish and cover with foil.

4) 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 the foil and bake for another 30 minutes.