Pork Chop and Rosemary Cream Bake

“I believe I first got this from an old Taste of Home magazine, it's been YEARS and I have modified it to our tastes. I have actualy used breaded, baked chicken breasts in place of the pork chops at times. This is really comforting, rich and flavorful. Don't let the ginger and rosemary scare you off as it did me for a while! I love to serve this over a bed of hot buttered egg noodles.”

Ingredients Nutrition

  • 4 pork chops
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 23 cup chicken broth
  • 12 cup sour cream
  • 12 teaspoon ground ginger
  • 12 teaspoon dried rosemary, crushed
  • 1 (2 3/4 ounce) can fried onions
  • oil, chops (for frying)
  • hot buttered egg noodles
  • salt and pepper


  1. Preheat oven to 350 degrees F.
  2. Brown the chops in a small amount of oil in a skillet, a few minutes on each side.
  3. In medium bowl, mix the soup, broth, sour cream, ginger, rosemary and half of the can of onions. Salt and pepper to taste.
  4. Pour this sauce into a 9" x 13" lightly greased baking dish.
  5. Place the browned chops on top of the sauce.
  6. Cover with foil and bake for 25 minutes.
  7. Uncover and top with the remaining onions.
  8. BAke an additional 5 minutes or until bubbly and onions start to sizzle a bit.
  9. Serve over hot buttered egg noodles.

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