Recipe Details
Ingredients
-
all-purpose flour
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salt and ground black pepper to taste
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6pork loin chops, 1/2 inch thick
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1tablespoonvegetable oil, or as needed
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1(10.75 ounce) can cream of mushroom soup
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1cupwater
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½(6 ounce) canfrench-fried onions, divided
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½cupsour cream
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix together flour, salt, and pepper in a rimmed plate. Dredge pork chops in flour mixture; shake off excess.
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Heat oil in a large skillet over medium-high heat. Add pork chops and cook, turning halfway, until browned on both sides, about 2 minutes per side. Place chops in an 11×17-inch baking dish.
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Stir canned soup and water together in a small bowl until well blended. Pour over pork chops and sprinkle with 1/2 of the fried onions.
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Cover and bake in the preheated oven until bubbling, about 50 minutes. Stir in sour cream and top with remaining onions.
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Return to the oven and bake, uncovered, until sauce is hot, about 10 minutes more.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories421 | |
| % Daily Value * | |
| Total Fat 28g |
36% |
| Saturated Fat 10g |
49% |
| Cholesterol 72mg |
24% |
| Sodium 530mg |
23% |
| Total Carbohydrate 14g |
5% |
| Dietary Fiber 0g |
0% |
| Total Sugars 1g |
|
| Protein 25g |
51% |
| Vitamin C 0mg |
0% |
| Calcium 47mg |
4% |
| Iron 2mg |
8% |
| Potassium 452mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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