Ingredients Jump to Instructions ↓

  1. 3/4 cup all-purpose flour

  2. 1 teaspoon salt

  3. 1/2 teaspoon pepper

  4. 6 bone-in pork loin chops (3/4-inch thick and 8 ounces each )

  5. 2 tablespoons canola oil

  6. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  7. 1 cup (8 ounces) sour cream, divided

  8. 2/3 cup chicken broth

  9. 1/2 teaspoon ground ginger

  10. 1/4 teaspoon dried rosemary, crushed

  11. 1 can (2.8 ounces) french-fried onions, divided

Instructions Jump to Ingredients ↑

  1. Pork Chop Casserole Recipe photo by Taste of Home In a large plastic resealable bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat.

  2. In a large skillet, brown pork chops in oil on both sides. Arrange in a single layer in an ungreased 13-in. x 9-in. baking dish. In a large bowl, combine the soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half of onions.

  3. Cover and bake at 350° for 45-50 minutes or until tender. Stir remaining sour cream into sauce. Sprinkle with remaining onions. Bake, uncovered, for 10 minutes or until onions are browned. Yield: 6 servings.


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