Rinse pork chops then pat dry and season with garlic powder and seasoning salt to taste.
Place the whisked eggs in a small bowl. Dust the pork chops lightly in flour, dip in the egg and coat liberally with breadcrumbs.
Heat the oil in a medium frypan over medium-high heat. Fry the pork chops 5 minutes per side or until the crumbs appear well browned. Transfer the chops to a 20x30cm 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.