Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

If I remember correctly, I got this recipe from the Taste of Home magazine. So yummy. And very rich. Don't omit the rosemary...that flavor is KEY to this recipe. Because the sauce is so rich, I usually serve with rice or mashed potatos along with a steamed green veggie. My husband asks for this one A LOT.

Ingredients Nutrition

Directions

  1. In a shallow bowl, combine flour, salt and pepper; dredge pork chops.
  2. Heat oil in large skillet; cook pork chops 4-5 minutes per side until browned.
  3. Place in a single layer in an ungreased 13x9 pan.
  4. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream; pour over chops. Sprinkle with half the onions.
  5. Bake, covered at 350°F for 45-50 minutes.
  6. Stir in remaining sour cream into sauce. Top with remaining onions. Return to oven, uncovered for 10 minutes.
Most Helpful

3 5

This was very easy to make and the chops were nice and tender. We did not care for the seasoning combination. Had a weird aftertaste. I think I would use just rosemary and leave off the ginger. Made lots of creamy gravy. Has potential, but need to make adjustments for our taste.

5 5

This was the best tasting gravy I think I've ever had on pork chops!!! I only changed things up to make it a little healthier - I didn't dredge the chops in flour; I used FF sour cream and I used 98% FF cream of mushroom soup. I also added some fresh mushrooms sauteed in 1 clove of garlic to the soup mixture. Fantastic!!!!

5 5

This was delicious! We eat pork chops weekly and definately needed to change things up a bit. All we talked about during dinner was how good the casserole turned out! Thanks so much for the great recipe, this will become a regular at our dinner table.