Breaded Pork Chops in Vermouth Cream Sauce

Here is a recipe for a crispy pork chops, and yet very moist and tender inside. Its usually very hard to get the crispiness and tenderness go hand in hand. Pork chops gets overcooked easily and then they get chewy and hard inside. I reverse the cooking order a bit, by simmering the chops in the sauce for 1/2 hour, and then bread them and bake them for 15 minutes.
Ingredients:
1. six thin cut pork chops with bone
2. half onion chopped finely
3. one can of condensed cream of mushroom
4. two tbsp butter
5. half cup of sweet vermouth
6. three tbsp of all purpose flour
7. one cup of bread crumbs
8. half tbsp of chopped rosemary
9. salt and pepper to taste
10. two tbsp of chopped sun-dried tomatoes

[@TheLivingDeadOne]

Looks delicious, but getting an oven to 400 to bake for ten minutes seems like a waste unless your using that energy for other cooking. Maybe my small toaster oven can handle that part. But I give you thumbs up.