Pork Chop Casserole

I like comfort food.

Nothing says comfort food quite like a casserole, especially if it has pork chops in it.

Also the 6 year old in me likes the fact the word “ass” is in casserole.

What you need:

Pork chops (I use South Texas ribeye cut here in Texas)

¾ cup  flour

1 tsp. salt

2 tbs of olive oil

½ tsp. pepper

1 can  condensed cream of mushroom soup

2 cups  sour cream

2/3 cup chicken broth

½ tsp. ground ginger

¼ tsp.crushed dried rosemary

French-fried onions

YOU GONNA SIT ON YOUR CASSEROLE ALL DAY OR YOU GONNA COOK?

Preheat oven at 350. (hey that part’s easy!)

Combine the flour, salt and pepper. Add one pork chop at a time, and 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 an un-greased  baking dish.

In a bowl, combine the soup, ½ cup sour cream, broth, ginger and rosemary

pour over chops. Sprinkle with half of the onions.

Cover and bake at 350 for 45-50 minutes or until meat is tender. Stir remaining sour cream into sauce. Sprinkle with remaining onions. Bake, uncovered, for 10 minutes or until onions are browned. Serve.

Boom.. We usually serve it with fresh pan fried green beans and spoon some of that creamy sauce over the veggies. It’s good. Good as a kid a week before Christmas.