Name: Pork Chop Cassarole
Ingredients: 3/4 c All purpose flour; 1 ts Salt; 1/2 ts Pepper; 6 Pork chops; 2 tb Cooking oil; 1 cn Condensed cream of mushroom soup, undiluted; 2/3 c Chicken broth; 1/2 ts Ground ginger; 1/4 Dried rosemary, crushed; 1 c (8oz) sour cream, divided; 1 cn French- fried onions, divided

A man may have a charismatic personality; he may be a gifted administrator and a silken orator; he may be armed with an impressive program; he may even have the people skills of a politician and the empathic listening skills of a counselor; but he will starve the sheep if he cannot feed the people of God on the Word of God. Programs and personalities are dispensable. But without food, sheep die. Feeding the flock is therefore the pastor’s first priority. “Feed my lambs” (John 21:15, ESV) (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French		1	Servings

INGREDIENTS

3/4	c	All purpose flour
1	ts	Salt
1/2	ts	Pepper
6		Pork chops
2	tb	Cooking oil
1	cn	Condensed cream of mushroom soup, undiluted
2/3	c	Chicken broth
1/2	ts	Ground ginger
1/4		Dried rosemary, crushed
1	c	(8oz) sour cream, divided
1	cn	French- fried onions, divided

INSTRUCTIONS

Here is one of my favorites out of the "Taste of Home '97" cookbook. In my
opinion the best cookbook ever!!!
In a shallow bowl, combine the flour, salt and pepper; dredge pork chops.
Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or
until browned. Place in a single layer in an ungreased 13in x 9in x 2in
baking dish. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream;
pour over chops. Sprinkle with half of the onions. Cover and bake at 350
for 45-50 min. Stir remaining sour cream into sauce. Top chops with
remaining onions. Return to the oven, uncovered, for 10 min. Posted to
bakery-shoppe digest V1 Number 039 by baschool@juno.com (ROBERT J
SCHOOLFIELD) on Apr 18, 1997

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