Baked Smothered Pork Chops

Name: Baked Smothered Pork Chops
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 servings.
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

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

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

Preheat oven to 350°. In a shallow bowl, combine flour, salt and pepper. Add pork chops, one at a time, and turn to coat.
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 of onions.
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.

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.
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.
glzellefrow

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!
Sabyzmum

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!!
angelwings1020

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