Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           all-purpose flour
   1      teaspoon      salt
     1/2  teaspoon      pepper
   6                    pork chops 3/4 to 1-inch thick
   2      tablespoons   cooking oil
   1      can           condensed cream of mushroom soup -- undiluted
     2/3  cup           chicken broth
     1/2  teaspoon      ground ginger
   1      cup           sour cream -- (8 ounces) divided
   1      can           french-fried onions -- (2.8 ounce) divided

Preparation:

In a shallow bowl, combine the flour, salt and pepper; dredge pork chops. Heat oil in large skillet; cook pork chops for 4-5 minutes per side or until browned. Place in a single layer in an ungreased 13x9x2-inch baking dish. combine soup, broth ginger and 1/2 cup sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake at 350 degrees for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered for 10 minutes. I browned the chops the night before I baked them.I think this made the flour coating adhere better to the chops and as a result kept the pork nice and juicy. I took them out of the frig about 45 minutes before proceeding with the recipe. (so they could come to room temperature)