I only made 4 chops instead of 6 and kind of eyeballed all the ingredients because I was too lazy to do the conversions. And now that I'm writing this, I realize I didn't coat the chops in flour before dipping in egg. I just smeared on some garlic (no garlic powder in the house), sprinkled on some seasoned salt, dipped in egg, then breadcrumbs. Oops. But, even though I only used 4 chops, I think 2 eggs was too much. And 2 cups of breadcrumbs seems like a lot too. I just kept pouring them out as I ran out. But I probably used around 1 cup total. When browning, I kept 5 minutes in mind and started cleaning my kitchen. After 3 minutes I started to smell...burning. So I checked, and they were totally burning. I don't know if my pan was too cheap or what but I did the rest of the chops for 2 minutes per side.
I took the advice of some who reviewed the recipe and kept the gravy separate so the chops would stay crunchy. But my chops weren't crunchy. They were kind of soggy, probably from being covered with foil. I was glad I didn't combine the gravy though, because it gave me a chance to lay them on paper towels to soak up some of the grease. I used this instead of cream of mushroom soup and combined all the gravy ingredients and heated them in a saucepan over low heat to thicken. The pork chops were tender and smelled fantastic while they were in the oven but overall I wasn't that impressed by the taste. They were good, just not great.
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