Pork chop casserole

Ingredients

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

Cut off any visible fat from chops. 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 in a single layer in an ungreased 13x9 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.