Recipe by Angel91805
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.
Top Review by ratherbeswimmin'
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.
- 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
Directions See How It's Made
- 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.