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Two Pork Chop Recipes Gourmet Pork Chops 6 Pork Chops COMBINE: 1 teaspoon Salt Dash of Pepper 2 Tablespoon Flour 1 can Cream of Mushroom Soup 3/4 Cup Water; combined with Soup 1 can French Fried Onion Rings 1/2 Cup Sour Cream Trim excess fat from chops and heat fat in skillet until 2 T of fat drippings has been collected, then remove rest of trimmings. Coat the pock chops in the flour mixture then brown in the hop drippings. After browning, place chops in a greased 9 x 13 casserole dish. Combine the soup & water & pour over the chops, then sprinkle with half the french fried onion rings. Cover & Bake at 350 degrees for 55 minutes, uncover & sprinkle with remaining onion rings. Bake an additional 10 minutes. Remove meat to platter. Blend the sour cream into the soup mixture that was left in the casserole dish & place back in oven 5 minutes. Remove & pour over pork chops then serve. Pipe Down Pork Chop Casserole 5 Potatoes - Skins removed & sliced thin 5 Pork Chops - Brown first 1 can Cheddar Cheese Soup, undiluted 1 can French Onion Soup, undiluted Slice potatoes into a greased 9x13 casserole dish, arrange the pork chops over the potatoes. Combine the soups & pour over the pork chops. Cover with foil & bake in a 350 degree oven for 1 hour |