In a shallow bowl combine flour, garlic powder and pepper. In a small bowl, beat 1 egg. In a third bowl, place bead crumbs.
Dredge the pork chops first in the flour mixture, followed by egg, and then breadcrumbs.
In a medium bowl, combine the cream of mushroom soup, milk Worcestershire and broth.
Heat 1 tablespoon olive oil in a pan over medium-high heat. Sear each pork chop on either side until lightly browned, adding more oil as needed.
Place chops in a 2.5 quart baking dish and pour mushroom soup mixture overtop. Bake for 55-65 minutes, or until sauce is bubbly and chops are cooked through. Garnish with parsley.
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Notes
Refrigerate leftover baked pork chops for 3-5 days.
To freeze, wrap with plastic wrap and store in a zippered freezer bag for 4-6 months.
Reheat leftovers, or thawed leftovers that were previously frozen, in the oven covered with foil.