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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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So yummy. And very rich. Don't omit the rosemary. that flavor is KEY to this recipe. Because the sauce is so rich, I usually serve with rice or mashed potatos along with a steamed green veggie. My husband asks for this one A LOT. Ingredients:
3/4 cup flour |
1 teaspoon salt |
1/2 teaspoon pepper |
6 pork chops, 3/4 to 1 inch thick |
2 tablespoons oil |
1 (10 3/4 ounce) can cream of mushroom soup |
2/3 cup chicken broth |
1/2 teaspoon ground ginger |
1/4 teaspoon dried rosemary |
1 cup sour cream, divided |
1 (2 7/8 ounce) can french-fried onions, divided |
Directions:
1. In a shallow bowl, combine flour, salt and pepper; dredge pork chops.
2. Heat oil in large skillet; cook pork chops 4-5 minutes per side until browned.
3. Place in a single layer in an ungreased 13x9 pan.
4. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream; pour over chops. Sprinkle with half the onions.
5. Bake, covered at 350°F for 45-50 minutes.
6. Stir in remaining sour cream into sauce. Top with remaining onions. Return to oven, uncovered for 10 minutes.
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