- In shallow dish, combine first 4 ingredients. Coat pork chops in flour mixture.
- In large skillet, heat oil over medium-high heat. Add chops and cook 3-4 minutes per side or until lightly browned. Remove chops.
- Reduce heat to low. Add soup, milk, Dried Tomato & Garlic Pesto Mix and Onion Onion™ Seasoning; whisk to combine.
- Add chops; simmer 12-15 minutes or until internal temperature reaches 150°F on an instant-read food thermometer, stirring occasionally. Sprinkle with French-fried onions when serving.
Makes 6 servings. Serve with mashed potatoes and Bayou Bourbon Green Beans.
Make ahead & freeze: Prepare step 1; place chops between sheets of wax paper in a gallon freezer bag. Combine step 3 ingredients in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.