1 tsp. salt
pepper
6 pork chops (3/4 to 1" thick)
2 tbs. oil
1 can cream of mushroom soup, undiluted
2/3 cup chicken broth
1/2 tsp. ground ginger
1/4 tsp. dried rosemary, crushed
1 cup sour cream, divided
1 can french-fried onions
In a shallow bowl, combine the flour, salt and pepper. Dredge pork chops. Heat oil, cook pork chops 4 to 5 minutes per side until browned. Place in single layer in ungreased 13" x 9". Combine soup, broth, ginger, rosemary and half cup sour cream. Pour over chops. Sprinkle with half the onions. Cover and bake at 350 degrees for 45 to 50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions, return to oven uncovered for 10 minutes.
-compliments of Jean Tomasetti
