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

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