3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon course ground black pepper
6 – 7 boneless pork chops (3/4″ to 1″ thick)
2 Tablespoons canola or vegetable oil
1 can (10 3/4 oz.) cream of mushroom soup (98% fat-free)
2/3 cup reduced-sodium chicken broth
1/4 teaspoon ground ginger
1/4 teaspoon dried rosemary, crushed
1/2 cup sour cream divided, low fat or fat free
1 can (2.8 oz.) french-fried onions, divided
Preheat oven to 350. In a shallow bowl, combine flour, salt, and pepper. Dredge pork chops. Heat oil in a large skillet over high heat. Cook pork chops just long enough to get browned on both sides. Place pork chops in a single layer in a 13″ x 9″ baking dish. Set aside. In a bowl, combine soup, broth, ginger, rosemary, and 1/2 cup sour cream. Pour over chops. Sprinkle with half of the french-fried onions. Cover and bake at 350 for 45-50 minutes. Top with remaining onions. Return to the oven and bake uncovered for 10 minutes.
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