6 servings
| 3/4 | cup all-purpose flour |
| 1 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 6 | each pork chops, 3/4 to 1-inch
thick |
| 2 | tablespoons vegetable oil |
| 1 | 10 3/4 ounce can cond. cream of
mushroom soup, undiluted |
| 2/3 | cup chicken broth |
| 1/2 | teaspoon ground ginger |
| 1/4 | teaspoon dried rosemary, crushed |
| 1 | cup sour cream, divided |
| 2 3/4 | ounces french-fried, divided
canned onions |
In a bowl, combine flour, salt, and pepper; dredge
pork chops. Heat oil in skillet; cook pork chops for 4-5 minutes
per side or until browned. Place in a single layer in an
ungreased 13 X 9 X 2" baking dish. Combine soup, broth,
ginger, rosemary and 1/2 cup sour cream; pour over pork chops.
Sprinkle with half of the onions. Cover and bake at 350 degrees
for 45-50 minutes. Stir remaining sour cream into sauce. Top pork
chops with remaining onions. Return to the oven, uncovered, for
10 minutes. Serve over hot cooked egg noodles
Nutrition Facts
Amount Per Serving: Calories
576 - Calories from Fat 396
Percent Total Calories From: Fat
69%, Protein 19%, Carbohydrate 13%
Totals and Percent Daily Values (2000
calories): Fat 44g, Saturated Fat 14g,
Cholesterol 103mg, Sodium 1100mg, Total Carbohydrate 18g, Dietary
Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 196 units, Vitamin C
2 units, Calcium 0 units, Iron 1 units
Prep: 0:20 Cook: 1:00 Stand: 0:00 Total: 1:20
