Pork Chop Casserole Lite

Ingredients:

 

3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon course ground black pepper
6 – 7 boneless pork chops (3/4″ to 1″ thick)
2 Tablespoons canola or vegetable oil
1 can (10 3/4 oz.) cream of mushroom soup (98% fat-free)
2/3 cup reduced-sodium chicken broth
1/4 teaspoon ground ginger
1/4 teaspoon dried rosemary, crushed
1/2 cup sour cream divided, low fat or fat free
1 can (2.8 oz.) french-fried onions, divided

Directions:


Preheat oven to 350. In a shallow bowl, combine flour, salt, and pepper. Dredge pork chops. Heat oil in a large skillet over high heat. Cook pork chops just long enough to get browned on both sides. Place pork chops in a single layer in a 13″ x 9″ baking dish. Set aside. In a bowl, combine soup, broth, ginger, rosemary, and 1/2 cup sour cream. Pour over chops. Sprinkle with half of the french-fried onions. Cover and bake at 350 for 45-50 minutes. Top with remaining onions. Return to the oven and bake uncovered for 10 minutes.

Advertisements

 

PLEASE REMEMBER TO SHARE ON FACEBOOK AND PIN IT!

FOLLOW ME ON PINTEREST BY CLICKING HERE

 

Print Friendly, PDF & Email