Saucy Moist Pork Chops

Pork Chops with Mushroom Soup

8 boneless pork loin chops (about 2 pounds), 3/4 inch thick
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
1 can condensed cream of mushroom soup
2/3 cup chicken broth (or use water)
1/2 cup sour cream
1/2 teaspoon ground ginger
1/2 teaspoon dried rosemary, crushed
1 - 2.8 ounce can French-fried onions

Trim the fat from the chops. In a shallow dish combine the flour, salt and pepper. Coat the chops with the flour mixture. 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 350°F.

In a medium bowl stir together the soup, chicken broth, sour cream, ginger and rosemary. 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.

Delicious served with hot cooked noodles. Serve the chops on the side and pour the sauce over the noodles.

Makes 8 servings