Pork Chops With Mushroom Soup

• 8 boneless pork loin chops (about 2 pounds), 3/4 inch thick
• 1/3 cup flour
• dash of salt
• 1/4 teaspoon pepper
• Trim the fat from the chops. In a shallow dish combine the flour, salt and pepper. Coat the chops with the flour mixture.
• 2 tablespoons cooking oil
• In a large skillet the cook chops, half at a time, in hot oil until they are brown on both sides (about 8-10 minutes). Remove from the heat. Preheat oven to 350u0b0F.
• 1 can condensed cream of mushroom soup
• 1/2 cup chicken broth or water (reduced from 2/3 c.)
• 1/2 cup sour cream
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dried rosemary, crushed
• In a medium bowl stir together the soup, chicken broth, sour cream, ginger and rosemary.
• 1/4 onion, finely diced
• Stir in half of the French-fried onions. Pour into an ungreased 3 quart rectangular baking dish. Top with the chops.
• Bake, covered, for 25 minutes. Uncover and sprinkle with the remaining French-fried onions. Bake, uncovered, for another 5-10 minutes or until the chops are tender and their juices run clear.

1. prep and cook time: 75 minutes

pork loin chops, flour, salt, pepper, combine, cooking oil, cook chops, condensed cream, chicken broth, sour cream, ground ginger, rosemary, chicken broth, ubc onion, onions, onions

Taken from www.epicurious.com/recipes/member/views/pork-chops-with-mushroom-soup-50158560 (may not work)