PORK CHOP CASSEROLE

PORK CHOP CASSEROLE

3/4 c. flour
1 t. salt
1/2 t. pepper
6 pork chops (3/4"-1" thick)
2 T. oil
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
2/3 c. chicken broth
1/2 t. ground ginger
1/4 t. dried rosemary, crushed
1 c. sour cream, divided
1 can (2.8 oz) french fried onions, divided

In a shallow bowl, combine the flour, salt and pepper; dredge pork chops. Heat oil in large skillet; cook pork chops for 4-5 minutes per side or until browned. Place in a single layer in an ungresed 13x9x2 baking dish. Combine soup, broth, ginger, rosemary and 1/2 c. sour cream; pour over chops. Sprinkle with half the onions. Cover and bake @ 350º for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to oven, uncovered for 10 minutes. Yield: 6 servings

got this from a friend, but I have not done it yet,,, sounds yummy

thanks
cheryle