6 lb pork chops, roughly 1½ lb total, boneless and trimmed
10¾ oz condensed cream of mushroom soup, (1 can), undiluted
8 oz sour cream, divided
1 oz fried onions, preferably French’s
¾ cup all-purpose flour, sifted
⅔ cup chicken broth
2 tbsp vegetable oil
1 tsp salt
1 tsp ground black pepper, divided
¼ tsp dried thyme
To serve:
parsley, chopped
side salad , of your choice
Preheat your oven to 350 degrees F.
In a mixing bowl, add condensed soup, sour cream, broth, half of the ground pepper, and thyme. Whisk until evenly incorporated and set aside.
In a shallow bowl, combine the flour, salt, and remaining ground pepper.
Heat oil in a large skillet. Dredge pork chops in the flour mixture, then sear for roughly 4 to 5 minutes per side or until browned.
Place chops, preferably in a single layer, in an ungreased baking casserole of your choice.
Pour the soup mixture over the chops and sprinkle the fried onions.
Cover with foil and bake for 45 to 50 minutes.
Return to the oven and bake uncovered and bake for another 10 minutes before serving.
Portion accordingly. Garnish with parsley and serve with a salad of your choice!
Sugar: 2g
:
Calcium: 164mg
Calories: 1791kcal
Carbohydrates: 36g
Cholesterol: 652mg
Fat: 85g
Fiber: 1g
Iron: 7mg
Monounsaturated Fat: 32g
Polyunsaturated Fat: 9g
Potassium: 3703mg
Protein: 205g
Saturated Fat: 34g
Sodium: 2262mg
Trans Fat: 1g
Vitamin A: 515IU
Vitamin C: 4mg
