8 boneless pork loin chops, about ¾ in. thick.
1/3 C all-purpose flour
¼ tsp. salt
¼ tsp black pepper
2 tbsp. cooking oil
2 cloves garlic, minced
1 10 ¾ oz can condensed cream of mushroom soup
2/3 C chicken broth
½ C sour cream
½ tsp. dried rosemary, crushed.
1 2/8 oz. can french fried onions.
Hot cooked noodles
Preheat oven to 350°. Trim fat from pork chops. In a shallow dish combine flour, salt and pepper. Dip pork chops in flour mixture, turning to coat.
In a large skillet cook chops, half at a time, in hot oil and minced garlic until browned, turning to brown on all sides. Remove from heat.
For sauce, in a medium bowl stir together cream of mushroom soup, broth, sour cream and rosemary. Stir in half of the French fried onions. Pour sauce into an ungreased 9x13 baking pan or baking dish. Top with browned chops.
Bake uncovered for 25 minutes. Uncover and sprinkle with remaining French-fried onions. Bake for 5 to 10 min. more or until pork chops are tender and juices run clear. Serve atop cooked noodles.