6 pork chops
2 tbsp. flour
1 tsp. salt
Dash of pepper
1 can cream of mushroom soup
3/4 c. water
1/2 tsp. sage
1 (3 1/2 oz.) can French fried onion rings
1/2 c. sour cream

Trim excess fat from chops. Heat fat in skillet until there is about 2 teaspoons melted fat. Remove trimmings. Coat chops in mixture of flour, salt, pepper. Brown in fat. Place in baking dish.

Combine soup, water, sage. Pour over chops. Sprinkle with half of onion rings. Cover and bake 50 minutes. Uncover and sprinkle with remaining onion rings. Continue baking 10 minutes. Remove meat to platter. Blend sour cream into soup mixture. Heat through. Serve over fluffy rice.