“I cut this out of a cooking magazine, probably Taste Of Home and changed it to suit or our tastes. It sounds like a very flavorful way to have pork chops and to keep them moist. I haven't made them yet but plan to make them and serve them over mashed potatoes, yummy!!!!! Note: This recipe also works great in a crock pot. My friend and I have decided that it is easier to just mix all the sour cream with the soup and broth in the beginning.”
1hr 15mins

Ingredients Nutrition

  • 34 cup flour
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 6 pork chops (3/4 to 1-inch thick)
  • 2 tablespoons vegetable oil
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
  • 23 cup chicken broth or 23 cup dry white wine
  • 1 cup sour cream, divided (8 oz)
  • 1 (2 7/8 ounce) can French-fried onions, divided


  1. In a shallow bowl, combine the flour, salt and pepper; dredge pork chops.
  2. Heat oil in a large skillet; cook pork chops for 4 to 5 minutes per side or until browned.
  3. Place pork chops in a single layer in an ungreased 13x9x2 inch baking dish.
  4. Combine cream of mushroom soup, chicken broth and 1/2 cup sour cream; pour over chops.
  5. Sprinkle with half of the French fried onions.
  6. Cover and bake at 350 degrees Fahrenheit for 45 to 50 minutes.
  7. Stir remaining sour cream into the sauce.
  8. Top chops with remaining onions.
  9. Return to oven, uncovered, for 10 minutes.

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