In a shallow bowl, combine flour, salt and pepper; dredge pork chops. Heat oil in large skillet; cook pork chops 4 to 5 minutes per side. Place in single layer in ungreased 9x13 inch pan. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream; pour over chops. Sprinkle with 1/2 the onions. Cover and bake at 350 degrees F for 45 to 50 minutes. Stir in remaining sour cream and top with remaining onions. Uncover, return to oven for 10 minutes.
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