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Preheat oven to 350F. Rinse pork chops, pat dry,
and season with
garlic powder and seasoning salt to taste. Place
the 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 medium skillet over medium-high
heat. Fry the pork
chops 5 minutes per side, or until the breading
appears well browned.
Transfer the chops to a 9x13 inch baking dish,
and cover with foil.
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 foil, and bake for another 30 minutes.
