6 loin pork chops - 1/2 inch thick
2 tbsp. flour
1 tsp. salt
Dash pepper
1 (10 1/2 oz.) can cream of mushroom soup
1/2 tsp. ground pepper
1/2 tsp. dried rosemary (crushed)
1 (3 1/2 oz.) can French fried onions
1/2 c. sour cream

Coat chops with a mixture of flour, salt and pepper. In skillet brown chops on both sides in hot shortening. Place in 11 x 7 x 1 1/2 inch baking dish. Combine soup, 3/4 cup water, ginger and rosemary. Pour over chops. Sprinkle with half of the onions. Cover and bake at 350 degrees for 50 minutes. Uncover, sprinkle with remaining onions and continue baking 10 minutes. During final 10 minutes, blend sour cream into soup mixture and heat. Remove meat to platter and pass cream and soup mixture with meat.