In a shallow dish, stir together egg, water, rosemary, black pepper, and garlic powder.
Heat vegetable oil in a large skillet over medium heat. Dip pork steaks into egg mixture, and coat with bread crumbs; brown pork 5 minutes on each side. Remove. Place in a 9x13 inch baking dish, cover with aluminum foil, and then place in the preheated oven for about forty minutes.
In the same skillet, heat butter over medium heat. Stir in shallot, sauteing until tender, about a minute. Stir in mushrooms, and cook until tender. Stir in soup, sour cream, and chicken broth. Warm through, then after 40 minutes, remove baking dish from oven and pour the sauce over pork, and serve.