Pork chop cassarole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | All purpose flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 6 | Pork chops | |
| 2 | tablespoons | Cooking oil |
| 1 | can | Condensed cream of mushroom soup, undiluted |
| ⅔ | cup | Chicken broth |
| ½ | teaspoon | Ground ginger |
| ¼ | Dried rosemary, crushed | |
| 1 | cup | (8oz) sour cream, divided |
| 1 | can | French- fried onions, divided |
Directions
Here is one of my favorites out of the "Taste of Home '97" cookbook. In my opinion the best cookbook ever!!! In a shallow bowl, combine the flour, salt and pepper; dredge pork chops.
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 13in x 9in x 2in baking dish. Combine soup, broth, ginger, rosemary and ½ cup sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake at 350 for 45-50 min. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered, for 10 min. Posted to bakery-shoppe digest V1 Number 039 by baschool@... (ROBERT J SCHOOLFIELD) on Apr 18, 1997