3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 pork chops
2 tablespoons oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup chicken broth
1/2 teaspoon ground pepper
1/4 teaspoon dried thyme
1 cup (8 ounces) sour cream, divided
1 can (2.8 ounces) French-fried onions, divided
| | | In a shallow bowl, combine the flour, salt and pepper; dredge pork chops. (Cut off any visible fat from 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 13x9 inch baking dish, Combine soup, broth, pepper, thyme and 1/2 cup sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake at 350° for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered, for 10 minutes. Recipe from Brenda Hyde of Old Fashioned Living
http://www.oldfashionedliving.com |
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