Main Dishes:

Pork Chop Casserole

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Ingredients

3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 butterfly pork chops (1/2-inch thick)
2 tablespoons cooking oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup (14.5 ounce can) chicken broth
1/2 teaspoon ground ginger
1/4 teaspoon dried rosemary, crushed
1 cup (8 ounces) sourcream, divided
1 can (2.8 ounces) french-fried onions, divided

Instructions

In a shallow bowl, combine the flour, salt and pepper. Dredge pork chops through this mixture. Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or until browned. Place in a single layer in an ungreased 9x13 baking dish. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream; pour over pork chops. Sprinkle with half of the onions. Cover and bake at 350 degrees for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to oven and bake uncovered for 10 minutes. Yield 6 servings.

Rose Hood
Davenport