Ingredients
3/4 cup all-purpose flour1 teaspoon salt1/2 teaspoon pepper6 bone-in pork loin chops (3/4-inch thick and 8 ounces each)2 tablespoons canola oil1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup sour cream, divided2/3 cup chicken broth1/2 teaspoon ground ginger1/4 teaspoon dried rosemary, crushed1 can (2.8 ounces) french-fried onions, divided
Preparation
Preheat oven to 350°. In a shallow bowl, combine flour, salt and pepper. Add pork chops, 1 at a time, and turn to coat.
In a large skillet, brown pork chops in oil on both sides. Arrange in a single layer in an ungreased 13x9-in. baking dish. In a large bowl, combine soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half the onions.
Cover and bake until tender, 45-50 minutes. Stir remaining sour cream into sauce. Sprinkle with remaining onions. Bake, uncovered, until onions are browned, about 10 minutes longer.
