Pork Chop Casserole

By polledl

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

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

Preparation

Step 1

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.