Rosemary Pork Chops – a delicious recipe with loin pork chops, flour, salt, black pepper, shortening, cream of mushroom soup. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350 degrees.
2
Mix flour, salt, pepper; dredge chops through mixture, being sure to coat both sides evenly. In skillet in hot shortening, brown chops on both sides. Put in 11x7x1.5-inch Pyrex/Corningware baking dish (can also use 13x9x2-inch dish). Combine soup, water, ginger, rosemary, and one-fourth of the French onions; pour over chops. Sprinkle one-fourth of French onions over the top. Cover and bake at 350 degrees for 50 minutes.
3
Uncover; sprinkle last half of French onions over dish & bake 10 additional minutes. Move meat to platter and sauce into saucepan. Mix in sour cream & heat on stove* over low heat. Serve sauce over chops & rice, egg noodles. or potatoes.
4
*Make sure not to heat to a boil.
465
kcal
Calories
27
g
Fat
10
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 6 loin pork chops, boneless, 2 Tablespoons flour, 1 teaspoon salt, Dash black pepper, and more.
Yes, Rosemary Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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