Pork Chop Casserole

Hey guys! Sorry I didn't post anything yesterday, but it was a long day. Jesse and I headed up to Charleston to look at a house we want to rent, so that was an all day excursion. About 4 hours each way when you factor in stopping for the potty and food. We got back around 6pm and I quickly threw together some dinner, did bath-time, then put the boy to bed (Daddy's got the boat, so he won't be home till very late for the rest of the month). By the time I was able to relax, I just didn't feel like posting. Some good news though, we LOVED the house and have decided to take it! I can wait to move...new house, new town, it's always exciting. Oh, here she is...

our new home starting October 1st, and my new kitchen! MUCH more space than what I've got now! I have a decent kitchen now, but it's a square space with counter all around you...I much prefer this style 'Galley' kitchen. I don't feel so closed in.

Anyway...the Pork Chops! They were VERY good. They did have a heavy sour cream taste to them, but I like that. If you're not a fan, just use less, it won't mess with the recipe at all. The French's Fried Onions were a wonderful addition to this though! I love fried onions but only ever use them on Thanksgiving for Green Bean Casserole! It's nice to have another recipe where they can be used. This is NOT something to make if you're looking for a quick dinner though. Prep time is about 20-25 minutes, then they have to bake an additional 45-50 minutes, so save this for when you have some time. Overall though, we really liked it!

'Pork Chop Casserole Recipe'

Source: Taste of Home

3/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

6 bone-in pork loin chops (3/4-inch thick and 8 ounces each)

2 tablespoons canola oil

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 cup (8 ounces) sour cream, divided

2/3 cup chicken broth

1/2 teaspoon ground ginger

1/4 teaspoon dried rosemary, crushed

1 can (2.8 ounces) french-fried onions, divided

Heat oven to 350. In a large plastic resealable bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large skillet; cook pork chops in oil for 4-5 minutes on each side or until meat is no longer pink. Place in a single layer in a lightly greased 13 x 9 baking dish.

In a bowl, combine the soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half of onions. Cover and bake for 45-50 minutes or until meat is tender. Stir remaining sour cream into sauce (optional). Sprinkle with remaining onions. Bake, uncovered, for 10 minutes or until onions are browned.