Ingredients
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3/4 cup flour
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1 teaspoon salt
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1/2 teaspoon pepper
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6 pork chops (3/4 to 1-inch thick)
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2 tablespoons vegetable oil
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1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
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2/3 cup chicken broth or 2/3 cup dry white wine
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1 cup sour cream, divided (8 oz)
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1 (2 7/8 ounce) can French-fried onions, divided
Instructions
- In a shallow bowl, combine the flour, salt and pepper; dredge pork chops.
- Heat oil in a large skillet; cook pork chops for 4 to 5 minutes per side or until browned.
- Place pork chops in a single layer in an ungreased 13x9x2 inch baking dish.
- Combine cream of mushroom soup, chicken broth and 1/2 cup sour cream; pour over chops.
- Sprinkle with half of the French fried onions.
- Cover and bake at 350 degrees Fahrenheit for 45 to 50 minutes.
- Stir remaining sour cream into the sauce.
- Top chops with remaining onions.
- Return to oven, uncovered, for 10 minutes.