6 loin pork chops, 1/2 inch thick
2 tbsp. flour
1 tsp. salt
Dash of pepper

Coat chops in flour, salt and pepper. Brown in heavy skillet. Transfer to baking dish.

Combine: 3/4 c. water 1/2 tsp. ground ginger 1/4 tsp. dried rosemary, crushed

Pour over chops. Sprinkle with half a 3 1/2 oz. can French fried onions. Cover and bake 350 degrees for 50 minutes until tender. Uncover. Sprinkle with remaining onions and continue to bake another 10 minutes. Remove meat to platter. Keep warm.

Blend 1/2 cup sour cream into soup mixture in baking dish. Heat and pass with pork chops.