6 loin pork chops about 1/2" thick
1 tsp. salt
1 can condensed cream of mushroom soup
1/2 tsp. ginger
1 (3 1/2 oz.) can French fried onion rings
3/4 c. dairy sour cream
2 tbsp. flour
Dash of pepper
3/4 c. water
1/4 tsp. rosemary, crushed
2 c. rice (cooked)

Trim excess fat from chops. Heat fat in skillet until about 2 tablespoons has collected; remove trimmings. Coat chops in flour, salt and pepper mixture and brown in hot fat. Place in 11 1/2 x 7 1/2 inch (or equal) baking dish.

Combine soup, water, ginger and rosemary; pour over chops. Sprinkle with half of the onion rings. Cover and bake at 350 degrees for 50 minutes. Remove chops. Add sour cream to soup mixture left in baking pan. Add rice (use more sour cream if too dry); place chops on mixture with remaining onion rings on top and bake another 10 minutes. (Rice may be served separately and then pass the sauce with meat.)