Recipe by diner524
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.
Top Review by Kynd
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!
- 177.44 ml flour
- 4.92 ml salt
- 2.46 ml pepper
- 6 pork chops (3/4 to 1-inch thick)
- 29.58 ml vegetable oil
- 304.75 g can condensed cream of mushroom soup, undiluted
- 158.51 ml chicken broth or 158.51 ml dry white wine
- 236.59 ml sour cream, divided (8 oz)
- 81.64 g can French-fried onions, divided
Directions See How It's Made
- In a shallow bowl, combine the flour, salt and pepper; dredge pork chops.
- Heat oil in a large skillet; cook pork chops for 4 to 5 minutes per side or until browned.
- Place pork chops in a single layer in an ungreased 13x9x2 inch baking dish.
- Combine cream of mushroom soup, chicken broth and 1/2 cup sour cream; pour over chops.
- Sprinkle with half of the French fried onions.
- Cover and bake at 350 degrees Fahrenheit for 45 to 50 minutes.
- Stir remaining sour cream into the sauce.
- Top chops with remaining onions.
- Return to oven, uncovered, for 10 minutes.