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One bite of these tender pork chops smothered in a creamy sauce and we could taste the care Mother put into her cooking. She was happy to share the recipe with guests who requested it after trying this delicious dish at our house. -Nancy Duty, Jacksonville, Florida
Originally published as Pork Chop Casserole in Taste of Home June/July 1996, p35
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Feb. 23, 2012 by glzellefrow
This is the most delicious recipe ever! It is a favorite of my family's, and I've given it to my sisters, and their families love it too!
Reviewed on Feb. 11, 2012 by Sabyzmum
So delicious! The ginger and rosemary combination was perfect!! Didnt have any of the canned onions, so i subbed sauteed thin sliced onions. Will be adding this to the regular rotation!!
Reviewed on Feb. 10, 2012 by angelwings1020
This was very good, the only think I think I would do differently would be to get boneless pork chops, otherwise, everything was great! I served it with white rice & added some extra chicken broth to make a little more gravy. Thank you for sharing this recipe
Reviewed on Dec. 28, 2011 by Cookiemaster13
I made this last night. Awesome!!! Even my lil' guy ate 1/2 a pork chop. Changes I made are that I only poured 1/2 can of onions on it. I didn't have ginger so I used a barbeque seasoning I had - which was great!
Reviewed on Sep. 08, 2011 by mbuck6027
This was a quick prep time and delish! The only thing I changed was added all the broth from one can and the whole cup of sour cream to the sauce. It made awesome gravy. I also cranked the oven to 375 and baked for 30min. was perfect!
Reviewed on Jun. 11, 2011 by jmkasprak
I make this recipe fairly often, and I use boneless, lean pork chops so the gravy doesn't get greasy. I don't keep rosemary on hand, so I leave out the ginger as well. We like to have mashed potatoes and broccoli with this meal.
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