2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
6 pork chops, 1 inch thick
2 tbsp. shortening
1 (10 1/2 oz.) can golden mushroom soup
3/4 c. water
1/2 tsp. ginger
1/2 tsp. rosemary
1 (13 1/2 oz.) can French fried onion rings
Peeled potatoes

Combine flour, salt and pepper in a bag. Shake chops in flour mix. Brown both sides in hot shortening. Mix soup, water, ginger and rosemary. Put chops and potatoes in a 9x13 inch pan. Pour soup mixture on top. Bake 1 hour. The last 5 minutes, put onions over top.