Pork Chop Casserole
Old recipe card (Dec '03-good)
- 3/4 c flour
- 1 tsp salt
- 1/2 tsp pepper
- 6 pork chops (3/4 to 1 inch thick)
- 2 tbsp cooking oil
- 1 can (10 3/4 oz) condensed cr of mush soup
- 2/3 c chicken broth
- 1/2 tsp ground ginger
- 1/4 tsp dried rosemary, crushed
- 1 c sour cream, divided
- 1 can (2.8 oz) french-fried onions, divided
In a shallow bowl, combine flour, salt and pepper; dredge pork chops. Heat oil in a large skillet; cook pork chops for 4-5 min per side or until browned. Place in a single layer in an ungreased 13x9 baking dish. Combine soup, broth, ginger, rosemary and 1/2 c sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake at 350 for 45-50 min. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered, for 10 min.
Note: we liked more sauce--1 1/2 the recipe, or double it.