Very moist, tender, tasty pork chop is the end result. It's so nice to eat pork chops that are not dry! The coating & pan fry prior to baking, I believe, seals in the moisture so don't skimp on the initial steps. I like spice and not a lot of salt so mixed equal amounts of garlic powder, onion powder & celery salt for a rub prior to the dredging, egg, bread crumb coatings. Being cautious to avoid drying out the meat, I cooked covered for 1/2 hr.only then added the sauce as intructed for another 1/2 hr. Perhaps if using thicker cuts I may cook longer. I suggest using the white wine in your sauce - chardonnay works well for my cooking needs. It flavors the sauce which otherwise would be bland.**I buy the 4pk. of small wine bottles that are now sold in stores to avoid having to open a full bottle if not consuming the wine with dinner. You then have wine on hand for cooking anytime**
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Very moist, tender, tasty pork chop is the end result. It's so nice to eat pork chops that...