Preheat oven to 350°F.

Rinse pork chops, pat dry, and season with garlic powder 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. Heat olive oil in a medium skillet over medium-high heat.

Fry the pork chops 5 minutes per side, or until the breading appears well browned.

Transfer the chops to a 9 x 13 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.