Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
Season the pork chops with salt and pepper on both sides.
In a shallow dish, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, and paprika.
Coat each pork chop in the breadcrumb mixture, pressing gently to adhere the crumbs.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and cook for about 2-3 minutes per side, until golden brown. Remove the pork chops from the skillet and transfer them to the prepared baking dish.
In the same skillet, add the chopped onion and garlic. Cook for 2-3 minutes until softened and fragrant.
Stir in the cream of mushroom soup and chicken broth. Bring the mixture to a simmer, then remove from heat.
Stir in the sour cream until well combined.
Pour the sauce over the pork chops in the baking dish, covering them evenly.
Sprinkle the shredded mozzarella cheese over the top of the pork chops.
ADVERTISEMENT
