Source: Taste of Home
1 teaspoon salt
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
1/2 teaspoon ground ginger
1/4 teaspoon dried rosemary, crushed
1 can (2.8 ounces) french-fried onions, divided
Heat oven to 350. 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; cook pork chops in oil for 4-5 minutes on each side or until meat is no longer pink. Place in a single layer in a lightly greased 13 x 9 baking dish.
In a bowl, combine the soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half of onions. Cover and bake for 45-50 minutes or until meat is tender. Stir remaining sour cream into sauce (optional). Sprinkle with remaining onions. Bake, uncovered, for 10 minutes or until onions are browned.