1 egg, beaten in 2 tbsp. water
8 loin pork chops
3/4 c. bread crumbs
2 tbsp. vegetable oil
1 can French onion soup (undiluted)
1 can cream of mushroom soup (undiluted)
1/4 c. grated Parmesan cheese

Dip chops in egg mixture and in bread crumbs. Brown chops in oil. Place in a greased 9 x 13 x 2-inch baking dish. Combine the soups and pour over. Sprinkle each chop with cheese. Cover and bake at 325°F for 1 1/2 hours.

Makes 8 servings.