Pork Chop And Rosemary Cream Bake

• 4 pork chops
• 1 (10 1/2 ounce) can cream of mushroom soup
• 2/3 cup chicken broth
• 1/2 cup sour cream
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dried rosemary, crushed
• 1 (2 3/4 ounce) can fried onions
• oil, chops (for frying)
• hot buttered egg noodles
• salt and pepper

1. Preheat oven to 350 degrees F.
2. Brown the chops in a small amount of oil in a skillet, a few minutes on each side.
3. In medium bowl, mix the soup, broth, sour cream, ginger, rosemary and half of the can of onions. Salt and pepper to taste.
4. Pour this sauce into a 9" x 13" lightly greased baking dish.
5. Place the browned chops on top of the sauce.
6. Cover with foil and bake for 25 minutes.
7. Uncover and top with the remaining onions.
8. BAke an additional 5 minutes or until bubbly and onions start to sizzle a bit.
9. Serve over hot buttered egg noodles.

pork chops, cream of mushroom soup, chicken broth, sour cream, ground ginger, rosemary, onions, oil, hot buttered egg noodles, salt

Taken from www.food.com/recipe/pork-chop-and-rosemary-cream-bake-369176 (may not work)