6 boneless 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. ginger
1/4 tsp. dried rosemary, crushed
1 (3 1/2 oz.) can French fried onions
1/2 c. sour cream

Coat chops with mixture of salt, pepper and flour. Brown in hot shortening. Place in 11 x 7 inch pan. Combine soup, 3/4 cup water, ginger and rosemary. Pour over chops. Sprinkle with half of dried onions. Cover and bake at 350 degrees for 50 minutes. Uncover and sprinkle remaining onions. Bake 10 more minutes. Remove meat to platter. Blend sour cream into mixture. Heat. Serve with meat.