★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

This dish has been in my files for a while now and I rediscovered it. This is so good and so easy. You can switch out the soup with several different flavors according to your taste. Good served with noodles or rice. Recipe & photo:

serves 6
prep time 15 Min
cook time 1 Hr
method Bake


  • 3/4 c
    all purpose flour
  • 1 tsp
  • 1/2 tsp
  • 6
    pork chops
  • 2 Tbsp
  • 1 can
    (10.75 oz.) condensed cream of celery soup, undiluted
  • 2/3 c
    chicken broth
  • 1/4 tsp
    ground pepper
  • 1/4 tsp
    dried thyme
  • 1 c
    (8 oz.) sour cream
  • 1 can
    (2.8 oz.) french fried onions

How To Make

  • 1
    Trim any visible fat from chops. In a shallow bowl, combine the flour, salt and pepper. Dredge the chops in mixture. Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or until browned. Place in a single layer in an ungreased 13x9-inch baking dish.
  • 2
    In a medium bowl, combine soup, broth, pepper, thyme and 1/2 cup sour cream; pour over chops. Sprinkle with half the onions.
  • 3
    Cover and bake in a preheated 350-degree oven for 45-50 minutes.
  • 4
    Stir the remaining sour cream into the sauce; top chops with remaining onions. Return to the oven, uncovered, for 10 minutes.