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
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 bone-in pork loin chops (3/4-inch thick and 8 ounces each)
- 2 tablespoons canola oil
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup (8 ounces) sour cream, divided
- 2/3 cup chicken broth
- 1/2 teaspoon ground ginger
- 1/4 teaspoon dried rosemary, crushed
- 1 can (2.8 ounces) french-fried onions, divided
- In a large plastic resealable bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat.
- 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.
- 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.
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.
Reviews for Pork Chop Casserole
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review