•3/4 cup all-purpose flour
•1 teaspoon salt
•1/2 teaspoon pepper
•6 bone-in pork loin chops (3/4-inch thick and 8 ounces each)
•2 tablespoons canola oil
•1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
•1 cup (8 ounces) sour cream, divided
•2/3 cup chicken broth
•1/2 teaspoon ground ginger
•1/4 teaspoon dried rosemary, crushed
•1 can (2.8 ounces) french-fried onions, divided
•In a large plastic resealable bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat.
• In a large skillet, brown pork chops in oil on both sides. Arrange in a single layer in an ungreased 13-in. x 9-in. baking dish. In a large bowl, combine the soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half of onions.
• Cover and bake at 350° for 45-50 minutes or until tender. Stir remaining sour cream into sauce. Sprinkle