Pork Chop Casserole

¾ c all-purpose flour

1 tsp salt

½ tsp pepper

6 pork chops [3/4 – 1 inch thick]

2 TBsp vegetable oil

1 can [10¾ oz] condensed cream of mushroom soup, undiluted

2/3 c chicken broth

½ tsp ground ginger

¼ teaspoon dried rosemary, crushed

1 c [8 oz] sour cream, divided

1 can [2.8 oz] French-fried onions, divided

-----------------------------------------------------------------

In a shallow bowl, combine the flour, salt and pepper. Dredge pork chops. Heat oil in large skillet. Cook pork chops for 4-5 minutes per side or until browned. Place in a single layer in an ungreased 13x9 inch x 2-inch baking dish. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream. Pour over chops. Sprinkle with half of the onions.

Cover and bake at 350°F for 45 -50 minutes. Stir remaining sour cream into sauce.  Top chops with remaining onions. Return to the oven., uncovered, for 10 minutes.

Yield: 6 servings.