6 pork chops
2 tbsp. flour
1 tsp. salt
Dash of pepper
2 tbsp. shortening
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 tsp. ground ginger
1/4 tsp. dried rosemary, crushed
1 (3 1/2 oz.) can French fried onions
1/2 c. sour cream

Coat chops with a mixture of salt, flour and pepper. In skillet, brown 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 the onion rings. Cover and bake at 350 degrees F. for 50 minutes, or until meat is tender. Uncover; sprinkle with remaining onions and continue baking 10 minutes. Remove meat to platter. Blend sour cream into soup mixture; heat. Serve with meat.