Smothered Pork Chops in Oven

Preheat the oven to 350°F. Combine the all-purpose flour, salt and pepper in a shallow bowl. Dredge each pork chop in the flour mixture, ensuring both sides are fully coated.

Heat the canola oil in a large skillet over medium heat. Once the oil is hot, brown the pork chops on both sides, about two to three minutes per side until they develop a golden crust. Arrange the browned pork chops in a single layer in an ungreased 13x9-inch baking dish.

In a large bowl, combine the condensed cream of mushroom soup, 1/2 cup of the sour cream, chicken broth, ground ginger and dried rosemary. Stir until the mixture is smooth and the ingredients are well incorporated. Pour the sauce evenly over the pork chops in the baking dish. Sprinkle half of the French-fried onions over the top. Cover the dish tightly with aluminum foil.

Bake the covered pork chops in the preheated oven for 45 to 50 minutes or until the pork is tender and cooked through. Remove the dish from the oven, uncover and stir the remaining 1/2 cup of sour cream into the sauce. Sprinkle the remaining French-fried onions on top. Return the dish to the oven and bake uncovered for an additional 10 minutes. The onions should be browned and crispy. Serve hot.