3/4 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
6 lean pork chops, trimmed of visible fat
2 Tablespoons oil
1 can (10 3/4 ounces) golden mushroom soup, undiluted*
2/3 cup low fat chicken broth
1/2 teaspoon ground pepper
1/4 teaspoon dried thyme
1 cup sour cream (divided use)
1 can (2.8 ounces) French Fried Onions, (use the amount that you & family will like).
In a shallow bowl, combine the flour, salt & pepper; dredge pork chops.
Heat the oil in a large skillet; cook chops 4-5 minutes per side, or until browned.
Place in a single layer in an ungreased 13 X 9 baking dish.
Combine soup, broth, pepper, thyme & 1/2 cup sour cream.
Pour over chops.
Sprinkle evenly with half the onion.
Cover & bake at 350ºF for 45-50 minutes (till done).
Stir remaining sour cream in with sauce.
Top chops with remaining onions.
Return to the oven, uncovered, for 10 minutes.
Serve with rice or vegetables of your choice.