-4 (4 oz each) boneless pork chops
-2 tsp garlic powder
-2 tsp seasoned salt
-1/4 cup flour
-1 cup Italian style bread crumbs
-1 Tbs extra virgin olive oil
-1 (10 3/4 oz) can condensed cream of mushroom soup
-1/2 cup milk
-1/3 cup apple juice
-8 oz sliced mushrooms (fresh, not canned)
Preheat oven to 350 F.
In a shallow dish combine flour, bread crumbs, 1 tsp garlic salt and 1 tsp seasoned salt. In another shallow bowl beat the egg and mix with 1 tsp garlic powder and 1 tsp seasoned salt. Heat olive oil in large saute pan. Dip each pork chop first into egg mixture then into flour mixture. Place in hot oil. Saute for about 5 minutes per side, or until breading is golden brown.
Remove chops from saute pan and place into 9x13 baking pan. Cover with aluminum foil and place in preheated oven. Cook for 30 minutes.
In the last 5 minutes of baking, mix soup, milk, juice and mushrooms. Remove aluminum foil and pour soup mixture over chops. Cover again with foil and bake for an extra 20-30 minutes. Enjoy!