Pork Chop Casserole Recipe #245591
I cut this out of a cooking magazine, probably TOH, and changed it to suit or our tastes. It sounds like a very flavorful way to have pork chops, and to keep them moist. I haven't made them yet, but plan to make them and serve over mashed potatoes, yummy!!!!! Note: This recipe also works great in a crockpot. My friend and I have decided that it is easier to just mix all the sour cream with the soup and broth in the beginning.
by diner524
1¼ hours | 15 min prep
SERVES 6
- 3/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 pork chops (3/4 to 1-inch thick)
- 2 tablespoons vegetable oil
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 2/3 cup chicken broth
- 1 cup sour cream (8 oz)
- 1 (2 7/8 ounce) can French-fried onions, divided
- 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 pork chops in a single layer in an ungreased 13X9X2 baking dish.
- Combine soup, broth and 1/2 cup sour cream; pour over chops. Sprinkle with half of the onions.
- Cover and bake at 350 degrees for 45-50 minutes.
- Stir remaining sour cream into the sauce. Top chops with remaining onions. Return to oven, uncovered, for 10 minutes.
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5 stars