Pork Chop Casserole

3/4 C flour
1 tsp salt
1/2 tsp pepper
6 pork chops
2 Tbsp cooking oil
1 can cream of mushroom soup
2/3 C chicken broth
1/2 tsp ground ginger
1/4 tsp dried rosemary, crushed
1 C sour cream
1 can french fried onions, divided

In shallow bowl, combine flour, salt and pepper. Dredge pork chops. Heat oil in a skillet; cook pork chops for 4-5 minutes per side or until browned. Place in a singer layer in ungreased 9x13" baking dish. Combine soup, broth, ginger, rosemary, and 1/2 cup sour cream; pour over pork chops. Sprinkle with half the onions. Cover and bake at 350 for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to oven; bake uncovered 10 minutes.