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Pork Chop Casserole

3/4 c All purpose flour
1 ts Salt
1/2 ts Pepper
6 Pork chops
2 tb Cooking oil
1 cn Condensed cream of mushroom soup, undiluted
2/3 c Chicken broth
1/2 ts Ground ginger
1/4 Dried rosemary, crushed
1 c (8oz) sour cream, divided
1 cn French- fried onions, divided


In a shallow bowl, combine the flour, salt and pepper; dredge pork chops. Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or until browned. Place in a single layer in an ungreased 13in x 9in x 2in baking dish. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake at 350 for 45-50 min. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered, for 10 min.




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