Country Pork Chop Bake

How I remember the days of cream of mushroom soup and french-fried onions.  I tend to use Progesso's Creamy Mushroom soup as I believe it gives the recipes of yesterday a little elevated lux.  Sometimes I want a taste of that just to remember how easy those times seemed to be and reminisce about my Grandmother Ellen and the things she taught me.

2 tbsp. olive oil
4 thick, boneless pork chops sliced horizontally
1 yellow onion, sliced
2-3 garlic cloves, chopped
1 cup sour cream
1 18 oz. can Progresso Creamy Mushroom soup
1/3 cup flour
1 tbsp dried parsley
1 tsp. salt
1/2 tsp. pepper
2.8 oz. can french-fried onions

In a large skillet (not non-stick) over medium heat, place onions and oil - saute for 20 minutes to slightly carmelize.  Remove onions and place into a small bowl - set aside.  Place more oil into pan if necessary and in  batches of 3 or 4, fry the pork chops to brown - roughly 1-2 minutes on each side setting browned pork chops on plate to do next batch.  When chops are all browned, place onions back into pan, mounded in center of pan then layer browned chops in circle around the edge.  Season with salt and pepper.

In a bowl combine garlic, sour cream, mushroom soup, flour, parsley, salt and pepper - pour over pork chop and onion mixture.  Place back on stove and bring to simmer so sauce can thicken.  Sprinkle with french-fried onions place in oven for 15 minutes. Remove from oven and let rest for 15 minutes - serve.

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