Pork Chop Casserole

• 3/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 bone-in pork loin chops (3/4-inch thick and 8 ounces each)
• 2 tablespoons canola oil
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup sour cream, divided
• 2/3 cup chicken broth
• 1/2 teaspoon ground ginger
• 1/4 teaspoon dried rosemary, crushed
• 1 can (2.8 ounces) french-fried onions, divided

1. In a large plastic resealable bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat.
2. In a large skillet, brown pork chops in oil on both sides. Arrange in a single layer in an ungreased 13-in. x 9-in. baking dish. In a large bowl, combine the soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half of onions.
3. Cover and bake at 350u0b0 for 45-50 minutes or until tender. Stir remaining sour cream into sauce. Sprinkle with remaining onions. Bake, uncovered, for 10 minutes or until onions are browned.

flour, salt, pepper, loin chops, canola oil, condensed cream, sour cream, chicken broth, ground ginger, rosemary, onions

Taken from www.tasteofhome.com/recipes/pork-chop-casserole/ (may not work)