Pork Chop Casserole

3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 pork chops (3/4 to 1 inch thick)
2 tablespoons vegetable oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup chicken broth
1/2 teaspoon ground ginger
1/4 teaspoon dried rosemary, crushed
1 cup (8 ounces) sour cream, divided
1 can (2.8 ounces) 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 13-in. x 9-in. x 2-in. 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 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered, for 10 minutes. Makes 6 servings.