This is another recipe from one of my mom's cookbooks. It's from Taste of Home's Mom's Best Meals. The original recipe called for normal chicken broth and 1 teaspoon of salt, but it was too salty. We loved everything else about it, though. Below is my adapted version to bring down the saltiness to a normal level.
Makes 6 servings
Ingredients:
*3/4 cup all-purpose flour
*1/2 teaspoon salt
*1/2 teaspoon 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 fat-free or light sour cream, divided
*1 can (2.8 oz.) french-fried onions, divided
Directions:
Preheat oven to 350 degrees. Rinse pork chops. Pat dry.
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.
