Pork Chops With Mushroom Soup Recipe

Ingredients

8 boneless pork loin chops (about 2 pounds), 3/4 inch thick

1/3 cup flour

dash of salt

1/4 teaspoon pepper

Trim the fat from the chops. In a shallow dish combine the flour, salt and pepper. Coat the chops with the flour mixture.

2 tablespoons cooking oil

In a large skillet the cook chops, half at a time, in hot oil until they are brown on both sides (about 8-10 minutes). Remove from the heat. Preheat oven to 350°F.

1 can condensed cream of mushroom soup

1/2 cup chicken broth or water (reduced from 2/3 c.)

1/2 cup sour cream

1/2 teaspoon ground ginger

1/2 teaspoon dried rosemary, crushed

In a medium bowl stir together the soup, chicken broth, sour cream, ginger and rosemary.

¼ onion, finely diced

Stir in half of the French-fried onions. Pour into an ungreased 3 quart rectangular baking dish. Top with the chops.

Bake, covered, for 25 minutes. Uncover and sprinkle with the remaining French-fried onions. Bake, uncovered, for another 5-10 minutes or until the chops are tender and their juices run clear.

Preparation

prep and cook time: 75 minutes