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.
- 3⁄4 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 6 pork chops, 3/4 to 1 inch thick
- 2 tablespoons oil
- 1 (10 3/4 ounce) can cream of mushroom soup
- 2⁄3 cup chicken broth
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon dried rosemary
- 1 cup sour cream, divided
- 1 (2 7/8 ounce) can French-fried onions, divided
- In a shallow bowl, combine flour, salt and pepper; dredge pork chops.
- Heat oil in large skillet; cook pork chops 4-5 minutes per side until browned.
- Place in a single layer in an ungreased 13x9 pan.
- Combine soup, broth, ginger, rosemary and 1/2 cup sour cream; pour over chops. Sprinkle with half the onions.
- Bake, covered at 350°F for 45-50 minutes.
- Stir in remaining sour cream into sauce. Top with remaining onions. Return to oven, uncovered for 10 minutes.
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.
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!!!!
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.