Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee flour | ||
| ¼ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee pepper | ||
| 6 (3/4-inch thick) lean boneless pork chops | ||
| 1 tbsp. Hy-Vee canola oil | ||
| 1 (10.5 oz) can Hy-Vee Healthy Recipe cream of mushroom soup | ||
| 1 c. Hy-Vee crispy onions, divided | ||
| ½ c. Hy-Vee light sour cream | ||
| ½ tsp. ground ginger | ||
| ¼ tsp. Hy-Vee dried rosemary |
Directions
- Combine flour, salt and pepper in a shallow bowl. Lightly dredge pork chops in flour mixture.
- Heat oil in a large skillet over medium heat. Brown 3 pork chops, about 4 minutes per side. Remove and place in an ungreased 13-by-9-inch baking dish. Repeat with remaining pork chops.
- Whisk together soup, 1/2 cup onions, sour cream, ginger and rosemary. Pour over pork chops.
- Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with remaining onions. Continue baking, uncovered, for an additional 5 minutes.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 75mg
- Sodium: 340mg
- Total Carbohydrates: 15g
- Protein: 24g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 10%
0%
Calcium 8%