Pork Chop Casserole

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

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 pork chops in a single layer in an ungreased 13×9 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.

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