Save on Pinterest

Baked Smothered Pork Chops

Total Time

Prep: 25 min. Bake: 55 min.

Makes

6 servings

One bite of these baked smothered pork chops 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
Baked Smothered Pork Chops Recipe photo by Taste of Home

Ingredients

  • 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 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

Directions

  1. Preheat oven to 350°. In a shallow bowl, combine flour, salt and pepper. Add pork chops, 1 at a time, and turn to coat.
  2. In a large skillet, brown pork chops in oil on both sides. Arrange in a single layer in an ungreased 13x9-in. baking dish. In a large bowl, combine soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half the onions.
  3. Cover and bake until tender, 45-50 minutes. Stir remaining sour cream into sauce. Sprinkle with remaining onions. Bake, uncovered, until onions are browned, about 10 minutes longer.

Nutrition Facts

1 pork chop: 628 calories, 40g fat (14g saturated fat), 123mg cholesterol, 1074mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 40g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • barbarakraemer
    Jan 9, 2017

    I make this exactly as recipe except before putting sauce on chops I sprinkle them with sliced fresh mushrooms, turns out Great!

  • bernerlover
    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.

  • laura70
    Mar 28, 2015

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

  • chris28304
    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.

  • pdarwin
    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

  • rjoyce
    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.

  • kafaughn
    Feb 4, 2013

    No comment left

  • Icetea1st
    Jan 31, 2013

    No comment left

  • DawnLockhart
    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.

  • margo_wheeler
    Aug 9, 2012

    No comment left