6 loin pork chops (1/2 inch thick)
2 tbsp. all purpose flour
1 tsp. salt
Dash pepper
1 (10 1/2 oz.) 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 med. onion can be used instead, sliced)
1/2 c. sour cream (any brand)

Trim excess fat from chops. Heat fat in skillet until about 2 tablespoon melted fat has collected. Remove trimmings. Coat chops in mixture of flour, salt and pepper. Brown in hot fat. Place in 11 x 7 x 1 1/2 inch baking dish. Combine soup, water, ginger and rosemary; pour over chops. Sprinkle with half the onion rings (or onion slices if using fresh). Cover; bake at 350 degrees for 50 minutes or until meat is tender. Uncover; sprinkle with remaining onion rings, and continue baking 10 minutes. Remove meat to platter. Blend sour cream into soup mixture heat through. Pass with meat. Chops are nice served on a bed of rice. Pour soup mixture over all.