| 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
A Message from our Provider:
“We don’t change God’s message — His message changes us.”