Creamy Pork Chops Casserole

• 6 boneless pork chops, about 3/4 inch thick
• 1/3 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cooking oil
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 2/3 cup chicken broth
• 1/2 cup sour cream
• 1/2 teaspoon dried rosemary, crushed
• 1 (2 7/8 ounce) can French-fried onions
• hot cooked noodles

1. Trim fat from chops. In a shallow dish, combine flour, salt, and pepper.
2. Coat chops with mixture.
3. In a large skillet, cook chops in hot oil until browned on both sides (4-5 minutes per side). Remove from heat.
4. In a bowl, stir together soup, sour cream, chicken broth and rosemary. Stir in half of the french fried onions.
5. Pour into an ungreased 9x13 baking dish. Top with the browned chops.
6. Bake, covered, at 350 degrees for 25 minutes. Uncover, sprinkle with remaining onions and bake for an additional 5 to 10 minutes, or until juices from chops run clear.
7. Serve over hot cooked egg noodles.

pork chops, flour, salt, black pepper, cooking oil, condensed cream, chicken broth, sour cream, rosemary, onions, noodles

Taken from www.food.com/recipe/creamy-pork-chops-casserole-239962 (may not work)