Pork Chop Casserole

Y’all are sooo lucky.  I am posting two recipes for you today.  However, I actually made this one for the first time tonight.  I must say, I really liked it.  If you make it let me know what you think.

Pork Chop Casserole (Really? They call this a casserole??)

Bake: 350 degrees  Serves: 6

  • ¾ cup all-purpose flour
  • 1 teaspoon salt (I didn’t add additional salt subbed garlic powder instead)
  • ½ teaspoon pepper
  • 6 pork chops – ¾ to 1 inch thick
  • 2 tablespoons olive oil
  • 1 can (10 ¾ oz) undiluted condensed cream of mushroom soup
  • 2/3 cup chicken broth
  • ½ teaspoon ground ginger (I like ginger so I would probably add more)
  • ¼ tsp dried rosemary, crushed (I used about 2 tablespoons fresh minced)
  • 1 cup sour cream, divided
  • 1 can (2.8 oz) French-fried onions, divided
  • Fresh mushrooms chopped (optional as many as desired

In a pie pan ( read shallow dish), combine the flour, salt (or garlic powder) and pepper and dredge the pork chops.

Heat the oil in a fry pan and cook chops 4-5 min each side or until browned.

Place browned chops in a single layer in an ungreased 13 x 9 x 2 inch baking dish.

Combine soup, broth, ginger, rosemary and ½ cup sour cream. (I added fresh mushrooms to mine.)

Pour mixture over pork chops and sprinkle with half the onions.

Cover dish and bake 350 degrees for 45-50 minutes.

Stir in ½ cup of sour cream and top with the rest of the onions.

Leave uncovered and put in the oven for another 10 minutes.


Notes:  I served this with an apple slaw and cooked white rice. You could serve this with noodles or mashed potatoes.  The soup,  sour cream, broth and rosemary mix makes a very nice savory gravy. With the amount of ginger, I could hardly taste it so I would add more or grate fresh. I am not convinced that the chops need to be browned first.

I encourage you to experiment and enjoy!

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