This recipe has been on a card in my recipe box for a long time. I know that I have made it before but for the life of you I can't remember when. Michael could not remember having it either. So, I decided I would make it and see how we liked it. And yes, we did like it. It's fairly easy and will make a nice addition to my regular menus. Hope you enjoy!
Pork Chops in Ginger Cream Sauce
3/4 Cup all purpose flour
1 tsp salt
1/2 tsp pepper
6-8 boneless pork chops
2 Tbsp cooking oil
1 can cream of mushroom soup
2/3 cup chicken broth
1/2 tsp ground ginger
1/4 tsp dried rosemary
8 oz sour cream
1 can french fried onions
Preheat oven to 300. Combine flour, salt and pepper. Dredge chops in flour mixture. Heat oil in a pan and sear the pork until browned on each side. Place the pork in a single layer in a casserole dish. Combine soup, broth, ginger, rosemary and half of the sour cream. Pour over the chops. Sprinkle with half of the onions. Cover with foil and bake for 20 minutes. After 20 minutes, stir the remaining sour cream into the sauce and top with the remaining onions. Return to the oven, uncovered this time, for an additional 10 minutes.
I served this over jasmine rice and that was lovely! I also used Trader Joe's french fried onions and they're delicious and not as salty as other brands.
Enjoy!
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