6 loin pork chops (1/2 inch thick)
2 tbsp. flour
1 tsp. salt
Dash pepper
2 tbsp. butter
1 can cream of mushroom soup
1/2 tsp. ginger
1/4 tsp. rosemary
3 1/2 oz. can French fried onions
1/2 c. sour cream

Coat chops with mix of flour, salt and pepper. Melt butter and brown on both sides in skillet. Put into casserole.

Mix soup with 3/4 cup water, ginger and rosemary. Pour over chops. Sprinkle with half of onions. Cover and bake 50 minutes at 350 (or until chops are tender). Uncover and sprinkle with remaining onions. Bake another 10 minutes. Remove chops to platter.

Blend sour cream into soup mixture. Return chops to dish and heat a few more minutes. Serve with cooked noodles or rice.