Preheat oven to 350 degrees.

Prep 9 x 13 inch baking dish with non-stick baking spray.

Pack the pork chops dry. Season them with garlic powder and seasoning salt.

Add the beaten eggs in a small bowl. Dredge the pork chops in flour then dip in the beaten eggs next coat with the bread crumbs.

Heat the pork chops in olive oil in a skillet over medium-high heat. Fry the pork chops for 5 minutes on each side. (The breading will be well browned.)

Move the pork chops to the prepared baking dish.

Cover the pork chops with foil.

Bake at 350 degrees for one hour,

Whisk the cream of mushroom soup, milk, and wine together in a small bowl.

Remove the pork chops from the oven, pouring the soup mixture over them.

Cover the baking dish with foil.

Bake at 350 degrees for an additional 30 minutes.

Enjoy!