This is a fairly fast recipe to prepare. It's wonderful accompanied by egg noodles cooked using additional chicken broth, a simple vegetable such as steamed broccoli and a green salad or fruit. It smells amazing while it cooks and the resulting gravy is mouthwatering! This is one of my favorites during our super-busy harvest season because I know it will be a success without much fuss.
Ingredients:
2.8 oz FRENCH'S® French Fried Onions
2 lb 8 pork loin chops, thick pork chops or 4 pork steaks
10.75 oz Condensed cream of chicken soup
2/3 cup Chicken broth
1/2 cup Dairy sour cream
1/2 cup flour
1 tsp ground ginger
2 tbsp olive oil
1 tsp salt
1 tsp pepper
Directions:
Trim fat from pork (if using pork steak, cut each steak into two pieces). In a shallow dish, combine flour, salt and pepper. Coat pork with flour mixture. In a large skillet, cook pork, one half at a time, in hot olive oil until meat is golden brown on both sides. Remove from heat. In a medium mixing bowl, stir together soup, chicken broth, sour cream and ginger. Stir in half of the French's onions. Pour sauce into a 3-qt rectangular baking dish. Top with browned chops. Cover and bake at 350 F for 20 minutes. Uncover and sprinkle with remaining French's onions. Bake uncovered for 5 minutes more or until chops are tender and juices run clear. Serve with hot cooked noodles or mashed potatoes. Makes about 6-8 main dish servings.
This recipe may be prepared using reduced-fat and reduced-sodium condensed cream of chicken soup, reduced-sodium chicken broth and light dairy sour cream instead of the regular fat and sodium versions.
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