Pork Chops with Cream of Mushroom Soup

Preheat oven to 350° F.

Sauté onion and garlic in 1 tablespoon of butter in a large, oven-safe skillet or cast iron pan over medium heat until the onions are translucent. Remove from pan and set aside.

In a small bowl mix together the onion powder, cayenne pepper, garlic powder, and salt and pepper.

Rinse the pork chops and pat dry. Rub the onion powder mixture on both sides of each chop. Dredge a pork chop in flour and shake off excess. Next, quickly dip it into the egg and finally the bread crumbs. I like to press the chops into the breadcrumbs to make sure they adhere generously. Place on a plate. Repeat with the remaining chops.

Heat the remaining 1 tablespoon butter in the same skillet over medium heat. Cook pork chops for 2 minutes on each side or until brown. Spoon a quarter of the onion mixture over each chop, cover skillet (with foil or a lid) and bake in preheated oven for 30 minutes.

While the pork chops are baking, combine the soup, milk, white wine, and thyme in a medium bowl. After the chops have baked for 30 minutes, pour the soup mixture over the chops. I like to lift up each chop to get a little sauce underneath. Cover and continue baking for 30 minutes.

Serve immediately with mashed potatoes.