6 loin pork chops, 1/2 inch thick
3 tbsp. flour
1 tsp. salt
1/2 tsp. pepper, if desired
3 tbsp. shortening or butter
1 can condensed cream of mushroom soup
1 c. water
1/4 tsp. dried rosemary, crushed
1 (3 1/2 oz.) can French fried, dried onions (usually found in chips aisle)
1/2 c. sour cream

Coat pork chops in flour, salt and pepper, mix, then brown in shortening and set aside in baking dish. Mix soup, water and rosemary and pour over pork chops. Sprinkle 1/2 of French fried onions over chops and sauce and bake 1 hour at 350 degrees. Sprinkle the remainder of the French fried onions over chops and sauce and bake 10 minutes more. Remove meat from sauce; add sour cream to sauce with baking pan on low burner on stove top to heat without boiling. Once sour cream is blended in the sauce, the meat and sauce are ready to serve.