Pork Chop Casserole

8 – ¾ inch boneless pork loin chops; trimmed of fat
1/3 cup all-purpose flour
¼ tsp salt
¼ tsp ground black pepper
1 – 10 ¾ ounce can condensed cream of mushroom soup
2/3 cup chicken broth
½ cup sour cream
½ tsp ground ginger
½ tsp crushed, dried rosemary
1 – 2.8 ounce can French-fried onions
Hot cooked noodles or rice.

Preheat the oven to 350 F. In a shallow dish, combine flour, salt and pepper. Dip chops in flour turning to coat both sides. In a large skillet, cook chops in hot oil until both sides are brown. Remove from skillet, gently pat to remove oil and set aside. In a medium bowl, stir together soup, chicken broth, sour cream, ginger, and rosemary. Stir in half of the French-fried onions. Pour mix into an ungreased 9 x 13 baking dish. Top with chops. Cover and bake for 25 minutes. Sprinkle with remaining onions. Bake uncovered for 5 to 10 minutes more or until meat is fully cooked (160 degrees F). Serve with cooked noodles or rice.

HEALTHY CHOICE CHANGES:
Use reduced-fat condensed cream of mushroom soup, reduced-sodium chicken broth and light sour cream.
Grill pork chops without coating rather than frying.
Use whole wheat noodles or brown rice.