Recipe: Pork Chop Casserole

3/4 C. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
6 pork chops
2 Tbs. oil
1 10.75 oz. can condensed cream of mushroom soup, undiluted
2/3 C. chicken broth
1/2 tsp. ground pepper
1/4 tsp. dried thyme
1 C. (8 ounces) sour cream, divided
1 2.8 oz. can French-fried onions, divided

Cut off any visible fat from chops. In a shallow bowl, combine the flour,
salt and pepper; dredge pork chops in mixture. Heat oil in a large skillet;
cook pork chops for 4-5 minutes per side or until browned. Place in a single
layer in an ungreased 13x9 inch baking dish. Combine soup, broth, pepper, thyme
and 1/2 C. sour cream; pour over chops. Sprinkle with half of the onions.
Cover and bake at 350° for 45-50 minutes. Stir remaining sour cream into sauce.
Top chops with remaining onions. Return to the oven, uncovered, for 10
minutes.