Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I cut this out of a cooking magazine, probably Taste Of Home and changed it to suit or our tastes. It sounds like a very flavorful way to have pork chops and to keep them moist. I haven't made them yet but plan to make them and serve them over mashed potatoes, yummy!!!!! Note: This recipe also works great in a crock pot. My friend and I have decided that it is easier to just mix all the sour cream with the soup and broth in the beginning.

Ingredients Nutrition

  • 34 cup flour
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 6 pork chops (3/4 to 1-inch thick)
  • 2 tablespoons vegetable oil
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
  • 23 cup chicken broth or 23 cup dry white wine
  • 1 cup sour cream, divided (8 oz)
  • 1 (2 7/8 ounce) can French-fried onions, divided


  1. In a shallow bowl, combine the flour, salt and pepper; dredge pork chops.
  2. Heat oil in a large skillet; cook pork chops for 4 to 5 minutes per side or until browned.
  3. Place pork chops in a single layer in an ungreased 13x9x2 inch baking dish.
  4. Combine cream of mushroom soup, chicken broth and 1/2 cup sour cream; pour over chops.
  5. Sprinkle with half of the French fried onions.
  6. Cover and bake at 350 degrees Fahrenheit for 45 to 50 minutes.
  7. Stir remaining sour cream into the sauce.
  8. Top chops with remaining onions.
  9. Return to oven, uncovered, for 10 minutes.


Most Helpful

Wonderful! I added some garlic powder and celery salt to the flour. I 1/3 cup of the chicken broth in the skillet to lift all the tasty little pork bits, then added it to the sauce. When I added the last half of the fried onions, I sprinkled some monterey jack and cheddar on top. Such a delicious dish! Also, my husband doesn't care for pork, but really enjoyed this!

Kynd November 08, 2011

Dennis & Dad just finished polishing off this wonderful, down/home, comforting meal, that didn't take long to prepare, and for the many "This is great!" comments, one that I will be using often. I followed this exactly, and as a previous reviewer noted, the whole *gravy* part. Since the pan was already warmed with wonderful pieces of chop on the bottom, I just warmed the soup, chicken broth, and low fat sour cream together whisking it slowly so it even got some of the chop crinkles. Oh boy tasty. I could of slurped the gravy from there, but didn't. I added some fresh lima beans (of all things) to the bottom and put chops on top, surrounded by the gravy. The lima beans cooked, the chops cooked, and all was right with the world. Thanks, diner! Made for *I Recommend* game

Andi of Longmeadow Farm August 28, 2008

Delicious, Wonderful. We loved this. We used the wine, it was a great choice. Made for Culinary Quest 2014 for the Southern US.

Lavender Lynn August 09, 2014

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