Ingredients
- 3/4 cup flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 6 pork chopps (1 inch thick)
- 2 Tbsp. cooking oil
- 1 can cream of mushroom soup
- 2/3 cup chicken broth
- 1/2 tsp. ground ginger
- 1/4 tsp. dried rosemary (crushed)
- 1 cup sour cream (divided)
- 1 can French fried onions (divided)
Directions
In a shallow bowl, combine flour, salt and pepper; dredge pork chops. Heat oil in large skillet; cook pork chops 4 to 5 minutes per side. Place in single layer in ungreased 9x13 pan. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream; pour over chops. Sprinkle with 1/2 the onions. Cover and bake at 350 degrees F for 45 to 50 minutes. Stir in remaining sour cream and top with remaining onions. Uncover, return to oven for 10 minutes.
By Robin
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