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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a family favorite. Ingredients:
3/4 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
6 pork chops (3/4 to 1 inch. thick) |
2 tablespoons cooking oil |
1 (10 3/4 ounce) can cream of mushroom soup, undiluted |
2/3 cup chicken broth |
1/2 teaspoon ground ginger |
1/4 teaspoon dried rosemary, crushed |
1 cup sour cream, divided |
1 (2 7/8 ounce) can french-fried onions, divided |
Directions:
1. In a shallow bowl, combine the flour, salt and pepper; dredge pork chops.
2. Heat oil in a large skillet; cook pork chops 4-5 minutes per side or until browned.
3. Place in a single layer in an ungreased 13 x 9 x 2 baking dish.
4. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream; pour over chops.
5. Sprinkle with half of the onions.
6. Cover and bake at 350 for 45-50 minutes.
7. Stir remaining sour cream into sauce.
8. Top chops with remaining onions.
9. Return to oven, uncovered for 10 minutes.
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