Pork Chop and Rosemary Cream Bake

Recipe by Laura123
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    pork chops
  • 1
    (10 1/2 ounce) can cream of mushroom soup
  • 23
  • 12
  • 12
    teaspoon ground ginger
  • 12
    teaspoon dried rosemary, crushed
  • 1
    (2 3/4 ounce) can fried onions
  • oil, chops (for frying)
  • hot buttered egg noodles
  • salt and pepper
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Brown the chops in a small amount of oil in a skillet, a few minutes on each side.
  • In medium bowl, mix the soup, broth, sour cream, ginger, rosemary and half of the can of onions. Salt and pepper to taste.
  • Pour this sauce into a 9" x 13" lightly greased baking dish.
  • Place the browned chops on top of the sauce.
  • Cover with foil and bake for 25 minutes.
  • Uncover and top with the remaining onions.
  • BAke an additional 5 minutes or until bubbly and onions start to sizzle a bit.
  • Serve over hot buttered egg noodles.
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