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Pork Chop Casserole Recipe

Pork Chop Casserole Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 55 min. YIELD:6 servings


  • 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


  • 1. 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.

Reviews for Pork Chop Casserole

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Reviewed Oct. 4, 2015

"this was really good. the only thing I did different was cooked in crock pot and added some cubed small potatoes. the pork chops I had were very thin so I used those. very tasty. I wouldn't change anything else."

Reviewed Mar. 28, 2015

"Great sauce. Tender chops. The rosemary and ginger are not overpowering."

Reviewed Apr. 19, 2014

"The first day I made this I didn't care much for it but when I ate the leftovers the next day it tasted so much better. I think that this would also turn out really well with chicken breasts."

Reviewed Mar. 26, 2014

"I made this for my family last night and it was delicious. I only cooked 3 pork chops instead of 6 called for in recipe, but I did not half the sauce part. That way we had plenty of the gravy for the mashed potatoes. If you like plenty of sauce would recommend doubling the amount if you are baking 6 pork chops. It was just the right amount for 3. This is definitely a recipe worth trying. Field Editor"

Reviewed Sep. 10, 2013

"Good flavor with the sauce which I spooned over rice. My chops didn't turn out as tender as I would have liked. Just wondering if I didn't cook as long as directed. Disappointing, but I'd try again & make sure I get cooking time correct."

Reviewed Aug. 21, 2012

"Have been making this recipe for years! It has a wonderful creamy sauce with a subtle ginger taste. The french fried onions add a nice crunch to the top of the casserole."

Reviewed Feb. 23, 2012

"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 Feb. 11, 2012

"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 Feb. 10, 2012

"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 Dec. 28, 2011

"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 Sep. 8, 2011

"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 Jun. 11, 2011

"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."

Reviewed Oct. 23, 2010

"I have been making this dish since the recipe appeared in Taste of Home back in 1996 and it is one of my husband's favorites. I've also made this recipe in my slow cooker and the pork chops turn out so tender. This is definitely a keeper!"

Reviewed Jul. 26, 2010

"I make this all the time now when I have company coming over!It's easy and everyone loves it! The chops stay nice and juicy!"

Reviewed Oct. 5, 2009

"This is very good. My husband says it's a "keeper". I just left off the french-fried onion rings (hate those things: shades of Mom's Thanksgiving green bean casserole)."

Reviewed Sep. 27, 2009

"Ditto for me also - the french-fried onions add just the right touch. I'm going to try adding french-cut green beans to make it a 1-dish meal."

Reviewed Nov. 19, 2008

"Very easy and very good. The only change I made was to add the sauce to the pan drippings for a little added flavor and crunch."

Reviewed Apr. 16, 2008

"I have made this recipe several times, and it is delicious. Good way to cook Pork Chops."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.