Saucy Moist Pork Chops

This is a very easy to make moist pork chops recipe with a lovely seasoned "gravy".

It is one of those delicious Campbell soup recipes that we all love. Amazing how a simple can of soup can make dinner so easy and tasty!

You do need to brown the chops a bit first, but that doesn't take long.

Browning ensures the chops will be fully cooked when the casserole is cooked but it also adds a wonderful carmelization to the crust, which is all flavor.

Pork Chops with Mushroom Soup

Prep time: 20 minutes

Cook time: 35 minutes

8 boneless pork loin chops (about 2 pounds), 3/4 inch thick
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
1 can condensed cream of mushroom soup
2/3 cup chicken broth (or use water)
1/2 cup sour cream
1/2 teaspoon ground ginger
1/2 teaspoon dried rosemary, crushed
1 - 2.8 ounce can French-fried onions

Trim the fat from the chops. In a shallow dish combine the flour, salt and pepper. Coat the chops with the flour mixture. In a large skillet the cook chops, half at a time, in hot oil until they are brown on both sides (about 8-10 minutes). Remove from the heat.

Preheat oven to 350°F.

In a medium bowl stir together the soup, chicken broth, sour cream, ginger and rosemary. Stir in half of the French-fried onions. Pour into an ungreased 3 quart rectangular baking dish. Top with the chops.

Bake, covered, for 25 minutes. Uncover and sprinkle with the remaining French-fried onions. Bake, uncovered, for another 5-10 minutes or until the chops are tender and their juices run clear.

Delicious served with hot cooked noodles. Serve the chops on the side and pour the sauce over the noodles.

Makes 8 servings.