Main Dishes:

Pork Chop Casserole

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Ingredients

3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 pork chops (3/4 to 1-inch thick)
2 tablespoons cooking oil
1 can (10-3/4 ounces) condensed 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 conatiner, combine flour, salt and peper; dredge pork chops. Heat oil in large skillet and cook pork chops for 4 to 5 minutes per side or until brown. Place in a single layer in an ungreased 13x9x2-inch baking dish. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream and pour over chops. Sprinkle with half of the onions. Cover and bake at 350 degrees for 45 to 50 minutes. Stir ramaining sour cream into suace. Top chops with remaining onions. Return to the oven uncovered for 10 minutes. Makes 6 servings.

Marion Elizabeth Erickson
Rock Island