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!