Main Dishes:

Midwest Pork Chops

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Ingredients

3/4 cup flour
1 teaspoon flour
1/2 teaspoon pepper
6 pork chops, 3/4- to 1-inch thick
2 tablespoons cooking oil
1 can (10-3/4 ounces) cream of mushroom soup, undiluted
2/3 cup chicken broth
1/2 teaspoon ground ginger
1/4 teaspoon dried rosemary, crushed
1 cup (8 ounces) sour cream, divided
1 can (2.8 ounces) French fried onions, divided

Instructions

In shallow bowl, combine flour, salt and pepper; dredge pork chops. Heat oil in a large skillet. Brown pork chops on each side. Place in single layer in 9x13x2-inch baking dish. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream. Pour over chops. Sprinkle with half of the onions. Cover and bake at 350 degrees for 45 to 50 minutes. Stir remaining sour cream into sauce and top chops with remaining onions. Return to oven uncovered, for 10 minutes. Makes 6 servings.

Marion Elizabeth Erickson
Rock Island