Ingredients

• • 6 White Mountain pork chops

• • 1 teaspoon garlic powder

• • 1 teaspoon seasoning salt

• • 2 eggs, beaten

• • ¹⁄₄ cup all-purpose flour

• • 2 cups Italian style breadcrumbs

• • 4 tablespoons olive oil

• • 1 (10 3/4 ounce) can condensed cream of mushroom soup

• • ¹⁄₂ cup milk

• ¹⁄₃ cup white wine

DIRECTIONS

1. Preheat oven to 350.
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
3. Place the beaten eggs in a small bowl.
4. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
5. Heat the oil in a medium skillet over medium-high heat.
6. Fry the pork chops 5 minutes per side, or until the breading appears well browned.
7. Transfer the chops to a 9 x 13 baking dish, and cover with foil.
8. Bake in the preheated oven for 1 hour.
9. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.
10. After the pork chops have baked for an hour, cover them with the soup mixture.
11. Replace foil, and bake for another 30 minutes.

Joshua

Josh grew up with a passion for animals and technology. After years of self-learning, he finally enrolled in college and graduated with a BSIT in 2010. After working in multiple IT roles, he moved to Northern Arizona and started White Mountains Livestock Company. Utilizing the knowledge he had gained as a child and his passion for animals he steadily increased his herds. In 2020 while looking for a program to manage the company’s swine breeding program he came across Ranch Manager. After many conversations the company acquired the software later that same year. Since then, he has focused on improving the software using new technologies to help people manage their own herds with the newest technologies and features.

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