Tuesday, October 16, 2012

Pork Chop Casserole

I have been making this Pork Chop Casserole for about 16 years and it is always a hit. It's easy to make and so good.


•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 (8 ounces) 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


•In a large plastic resealable bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat.

• In a large skillet, brown pork chops in oil on both sides. Arrange in a single layer in an ungreased 13-in. x 9-in. baking dish. In a large bowl, combine the soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half of onions.

• Cover and bake at 350° for 45-50 minutes or until tender. Stir remaining sour cream into sauce. Sprinkle

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