Preheat your oven to 425°F (220°C) and lightly spray a baking dish with non-stick baking spray.

In a bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper. Place the flour in a shallow plate and season with salt and pepper. Place the whisked egg in a third bowl.

Pat each pork chop dry with a paper towel. Lightly coat each chop in the seasoned flour, then dip into the whisked egg, making sure all sides are covered. Press the chops into the breadcrumb mixture until evenly coated.

Heat olive oil in a skillet over medium-high heat. Sear each pork chop for about 1 minute per side until lightly browned. This step locks in flavor and adds a beautiful crust.

Transfer the seared pork chops to the prepared baking dish. Bake in the preheated oven at 400°F (200°C) for 20 minutes.

While the pork chops bake, whisk together the cream of mushroom soup, heavy cream, and white wine in a small bowl until smooth.

Pour the creamy mushroom mixture evenly over the pork chops. Return the baking dish to the oven and bake for an additional 15 minutes, or until the pork chops are cooked through and the sauce is bubbly.

Remove the dish from the oven and let the pork chops rest for 5 minutes before serving. This helps the juices redistribute and keeps the meat tender. Serve hot, spooning extra sauce over the pork chops.