Pork Chop Casserole

By mjohnmeyer

Ingredients

• 3/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 bone-in pork loin chops (3/4-inch thick)
• 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

Details

Adapted from tasteofhome.com

Preparation

Step 1

Heat oven to 350. 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; cook pork chops in oil for 4-5 minutes on each side or until meat is no longer pink.
Place in a single layer in a lightly greased 13 x 9 baking dish. In a bowl, combine the soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half of the onions.

Cover and bake for 45-50 minutes or until meat is tender. Stir remaining sour cream into sauce. Sprinkle with remaining onions. Bake, uncovered, for 10 minutes or until onions are browned.