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

Trim excess fat from chops. Heat fat in skillet until about 2 tablespoons fat has been collected; remove trimmings. Coat chops in mixture of flour, salt and pepper. Brown in the hot fat. Place in an 11" x 7 "x 1 1/2" baking dish. Combine soup, water, ginger and rosemary. Pour over chops. Sprinkle with half the onion rings. Cover and bake at 350 degrees for 50 minutes or until meat is tender. Uncover and sprinkle with remaining onion rings. Continue baking for 10 minutes. Remove meat to platter. Blend sour cream into soup mixture and heat. Pass with meat. Makes 6 servings. NOTE: Serve with fluffy rice and fresh asparagus.