1 envelope onion and mushroom mix
2/3 c. fine bread crumbs
8 pork chops
2 eggs, beaten
2 tbsp. butter

Combine soups and bread crumbs; mix well. Dip chops in eggs; dredge in soup mixture. Arrange pork chops in a lightly greased 15 x 10 x 1 inch jelly roll pan; drizzle with butter. Bake, uncovered, turning after 30 minutes.