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Preheat oven to 400°F.
Mix together the large egg and a tablespoon of water.
In a shallow pan, mix together breadcrumbs, parsley, 1 ½ tsp garlic powder, salt, and pepper.
Dip pork chop into the egg wash and then press into breadcrumbs. Repeat with the remaining chops.
Heat ¼ cup vegetable oil in a skillet.
Brown pork chops on both sides and set on a cooling rack set inside a baking sheet. Repeat with remaining chops.
Finish cooking chops in the oven, about 15 – 20 minutes.
Meanwhile, melt butter in the same skillet that has the pork chop drippings in it.
Add onions and sauté, about 5 -7 minutes. Add the mushrooms and flour, stirring to coat the veggies.
Add chicken broth, white wine, remaining garlic powder, and dijon mustard. Let simmer and thicken, about 15 minutes. Spoon gravy over pork chops. Enjoy!