Prep 15 mins
Cook 1 hr
Very easy and delicious. This uses the "canned" fried onion rings. Found the recipe in a local prep school's 1995 cookbook (Pingry) which I bought in the library book sale. The recipe was submitted by Connie Fayen. Note: You can use plain yogurt instead of the sour cream. Found another variation which has all the same ingredients PLUS 1/2 tsp. ginger and 1/4 tsp. crushed rosemary.
- 6 pork chops
- 1 (10 ounce) can cream of mushroom soup
- 1⁄2-3⁄4 cup water, about 1/2 a soup can
- 1 teaspoon thyme
- 1 tablespoon parsley
- 1⁄2 pint sour cream
- 1 (6 ounce) can French's French fried onions
- garlic powder
- Season chops with salt, pepper and whatever else you like (I like garlic powder) and brown chops in margarine or butter; drain.
- Preheat oven to 350 degrees F.
- Place the browned chops in single layer in a glass baking dish.
- Heat the mushroom soup, plus 1/2 a can of water and thyme and mix well.(In the same pan that the chops were browning in- thanks Ms_Bold!).
- When blended, mix in sour cream, parsley, and crushed fried onions (reserve some for sprinkling over the top).
- Pour this mixture over the chops and then sprinkle the remaining reserved onions on top.
- Cover and bake for 1 hour at 350 degrees F.
- Remove cover for the last 5 minutes of baking.
This was DELICIOUS!!! I fixed this for dinner with Bobby Flay's Roasted Beets for Recipes#370885 and mashed potatoes. DH ate two large chops and loved them with the mashed potatoes and gravy. He said he definately wants this at least two times a month. I followed the directions as written and used fresh thyme. Definately going into my Favorites of 2010! Thank you!
I cut this down to just two chops and everything was delicious....I may have had a bit too much gravy, but that was perfect for me! It was delicious. Normally I'm not a big fan of pork chops, but this recipe is a definite keeper. Thanks for sharing!
WOW! I didn't expect anything special just something different and was I ever surprised! The chops were moist and tasty. There was enough sauce to use over the rice as well as on the meat. My son who wasn't too thrilled at having chops tonight just kept repeating, "These are good. These are really good." After each bite. They are on the make this again soon list. Thanks so much for the recipe! - Update WARNING this may be the last way you ever make chops - I have probably made these chops now 5 or 6 times. They are the only way my son wants chops and the rest of the family is more than happy with the monopoly this recipe has on how the chops will be made they are sooo good. I think it is going to be quite awhile before I can try any of the other chop recipes I have marked...