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

Coat chops with a mixture of the flour, salt and pepper. In a skillet brown on both sides in 2 tablespoons of hot shortening. Place in baking dish after browning. Combine soup, 3/4 cup water, ginger if used and rosemary. Pour over the chops. Sprinkle with half the onions, cover and bake at 350 degrees for 50 minutes or until meat is tender. Uncover, sprinkle with remaining onions and continue baking another 10 minutes. Remove meat to platter. Blend sour cream into soup mixture. Heat. Serve with meat.