1. Preheat oven to 350
2. Rinse pork chops, pat dry, and season w/ garlic pwd 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.
3. Heat oil in medium skillet over med-high. Fry the pork chops 5 min per side, or until the breding appears well browned. Transfer the chops to a 9x13 inc baking dish, a cover with foil.
4. 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.