Crispy Onion & Gravy Smothered Pork Chops

• Meat

  • 6 Pork loin chops, bone-in

• Produce

  • 1 can French fried onions
  • 1/2 tsp Ginger, ground
  • 1/4 tsp Rosemary, dried

• Canned Goods

  • 2/3 cup Chicken broth
  • 1 can Cream of mushroom soup, condensed

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Oil plus more

• Dairy

  • 1 cup Sour cream

Found on auntbeesrecipes.com

Description

Ingredients

• 3/4 cup all-purpose flour
• salt & pepper to taste
• 6 bone-in pork loin chops (3/4-inch thick and 8 ounces each)
• 2 Tbsp oil plus more for frying as needed
• 1 can (10-3/4 ounces) condensed cream of mushroom soup
• 1 cup sour cream, divided
• 2/3 cup chicken broth
• 1/2 teaspoon ground ginger
• 1/4 teaspoon dried rosemary, crushed
• 1 can (2.8 ounces) french-fried onions, divided

Directions

• Place flour, salt & pepper in a large ziplock bag. Add pork chops one at a time and shake to coat.
• Add oil to a large skillet and brown pork chops on both sides in 2 batches. Add more oil as needed to fry the second batch. Arrange pork chops in a single layer in a large casserole dish. (Mine didn’t fit in a 13×9 like the recipe stated so maybe my chops were too big? I ended up using a larger pan and it worked fine)
• In a large bowl, combine soup, 1/2 cup of the sour cream, broth, ginger and rosemary. Pour over chops. Sprinkle with half the french fried onions.
• Cover with foil and bake at 350 degrees for 45-50 minutes or until tender. Spread remaining sour cream over the chops and sprinkle with the rest of the french fried onions. Bake uncovered for 10 minutes or until onions are browned. Enjoy!