Preparation / Directions:
In a shallow bowl, combine the flour, salt and pepper; dredge pork chops.
Heat oil in large skillet; cook pork chops for 4-5 minutes per side or until browned. Place in a single layer in an ungreased 13x9x2-inch baking dish.
combine soup, broth ginger and 1/2 cup sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake at 350 degrees for 45-50 minutes.
Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered for 10 minutes.
I browned the chops the night before I baked them.I think this made the flour coating adhere better to the chops and as a result kept the pork nice and juicy. I took them out of the frig about 45 minutes before proceeding with the recipe. (so they could come to room temperature)
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