Herbed Pork Chops
|Pork loin chops||6|
|Cream and mushroom soup||1 Can (10 oz)|
|Rosemary||1⁄4 Teaspoon, crushed|
|French fried onions rings||1 Can (10 oz)|
|Sour cream||1⁄2 Cup (8 tbs)|
Trim excess fat from chops.
Place excess fat in skil- let: render until 2 tablespoons fat collects in skillet.
Mix flour, salt and pepper.
Dredge chops in seasoned flour.
Brown in hot fat; place in shallow baking dish.
Combine soup, 3/4 cup water and rosemary; pour over chops.
Sprinkle with half the onion rings.
Bake at 350 degrees for 50 minutes or until pork is tender.
Uncover; sprinkle with remaining onion rings.
Bake for 10 minutes longer.
Remove pork to platter.
Blend sour cream into soup mixture in saucepan; heat through.
Serve gravy with pork.