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.
Moist Pork Chops
- 2 pounds pork loin chops, boneless, about 8 chops , 3/4 inch thick
- 1/3 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons cooking oil
- 1 can cream of mushroom soup, condensed
- 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.