Ingredients
-
3/4
-
1
-
1/2
-
6
-
2
-
1
-
2/3
-
1
-
1
-
-
-
-
-
-
Directions
Pork Chop Casserole,I cut this out of a cooking magazine, probably Taste Of Home 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 them over mashed potatoes, yummy!!!!! Note: This recipe also works great in a crock pot. 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.,Suggestions to replace French-fried onion rings?,What a great surprise. This is something I would serve to guests. I made a few changes. #1 – I put a layer of thinly-sliced red potatoes on the bottom of the pan. #2 instead of dipping he chops in flour I dipped in a seasoned coating mix. #3 – I didn’t add the extra sour cream and onions. I had plenty of sauce. #4 – I baked it in my air fryer!
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Steps
|
1
Done
|
In a Shallow Bowl, Combine the Flour, Salt and Pepper; Dredge Pork Chops. |
|
2
Done
|
Heat Oil in a Large Skillet; Cook Pork Chops For 4 to 5 Minutes Per Side or Until Browned. |
|
3
Done
|
Place Pork Chops in a Single Layer in an Ungreased 13x9x2 Inch Baking Dish. |
|
4
Done
|
Combine Cream of Mushroom Soup, Chicken Broth and 1/2 Cup Sour Cream; Pour Over Chops. |
|
5
Done
|
Sprinkle With Half of the French Fried Onions. |
|
6
Done
|
Cover and Bake at 350 Degrees Fahrenheit For 45 to 50 Minutes. |
|
7
Done
|
Stir Remaining Sour Cream Into the Sauce. |
|
8
Done
|
Top Chops With Remaining Onions. |
|
9
Done
|
Return to Oven, Uncovered, For 10 Minutes. |
