Pork Chop Casserole
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 177.44 ml flour
- 4.92 ml salt
- 2.46 ml pepper
- 6 pork chops, 3/4 to 1 inch thick
- 29.58 ml oil
- 304.75 g can cream of mushroom soup
- 157.80 ml chicken broth
- 2.46 ml ground ginger
- 1.23 ml dried rosemary
- 236.59 ml sour cream, divided
- 81.50 g can French-fried onions, divided
directions
- 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.
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Reviews
-
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!!!!
-
I made this for spring PAC, I liked this dish, and followed the recipe as is..not sure why but i didnt have alot of sauce (hardly any) next time i will either double the recipe or just try to add more milk.It really does have a great flavor,and if it had made more sauce I would have put 5 stars. thanks for another keeper!
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