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Post by MarieAlice on May 19, 2003 8:18:39 GMT -6
Creamy Pork Chops
3/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
6 pork chops, 3/4 to 1 inch thick
2 tablespoons oil
1 can cream of mushroom soup
2/3 cup chicken broth
1/2 teaspoon ground ginger
1/4 teaspoon dried rosemary
1 cup sour cream, divided
1 (2.8 ounce) can French-fried onions, divided
Preheat oven to 350 degrees. 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 to 5 minutes per side, or until browned. Place in a single layer in an un-greased 9x13 inch baking pan. Combine soup, broth, ginger, rosemary and 1/2 cup of sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake for 45 to 60 minutes. Stir remaining sour cream into sauce. Top with remaining onions. Return to the oven, uncovered, for 10 more minutes.
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