Pork Chop Casserole-Becky

3/4 cup flour

1 teaspoon salt

1/2 teaspoon pepper

6 pork chops, 3/4 to 1 inch thick

2 tablespoons oil

1 can cream of mushroom soup

2/3 cup chicken broth

1/2 teaspoon ginger

1/4 teaspoon rosemary, crushed

1 cup sour cream, divided

1 (2.8oz.) can French fried onions, divided

In a shallow bowl, combine the flour, salt and pepper; dredge prok chops. Heat oil in a large skillet; cook pork chops for 4 to 5 minutes per side, or until browned. Place in a single layer in an ungreased 9X13 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 degrees for 45 to 50 minutes. Stir remaining sour cream into sauce. Tiop chops with remaining onions. Return to oven, uncovered, for 10 minutes. Makes 6 servings.