Pork Chop Casserole

A great, oven-baked dish with crispy French-fried onions and creamy soup
Pork Chop Casserole
Pork Chop Casserole

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • ■3/4 C. all-purpose flour

  • ■1 tsp. salt

  • ■1/2 tsp. pepper

  • ■6 pork chops

  • ■2 Tbs. oil

  • ■1 10.75 oz. can condensed cream of mushroom soup, undiluted

  • ■2/3 C. chicken broth

  • ■1/2 tsp. ground pepper

  • ■1/4 tsp. dried thyme

  • ■1 C. (8 ounces) sour cream, divided

  • ■1 2.8 oz. can French-fried onions, divided

Directions

Cut off any visible fat from chops. In a shallow bowl, combine the flour, salt and pepper; dredge pork chops in 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 13x9 inch baking dish. Combine soup, broth, pepper, thyme and 1/2 C. sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake at 350° for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered, for 10 minutes.

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