Rosemary Pork Chops

• 6 loin pork chops, boneless
• 2 Tablespoons flour
• 1 teaspoon salt
• Dash black pepper
• 2 Tablespoons shortening (or vegetable oil)
• 1 10.75 ounce can cream of mushroom soup
• 3/4 cup water
• 1/2 teaspoon ground ginger
• 1/4 teaspoon rosemary, crushed
• 1 3.5 ounce can French-fried onions
• 1/2 cup sour cream

1. Preheat oven to 350 degrees.
2. Mix flour, salt, pepper; dredge chops through mixture, being sure to coat both sides evenly. In skillet in hot shortening, brown chops on both sides. Put in 11x7x1.5-inch Pyrex/Corningware baking dish (can also use 13x9x2-inch dish). Combine soup, water, ginger, rosemary, and one-fourth of the French onions; pour over chops. Sprinkle one-fourth of French onions over the top. Cover and bake at 350 degrees for 50 minutes.
3. Uncover; sprinkle last half of French onions over dish & bake 10 additional minutes. Move meat to platter and sauce into saucepan. Mix in sour cream & heat on stove* over low heat. Serve sauce over chops & rice, egg noodles. or potatoes.
4. *Make sure not to heat to a boil.

loin pork chops, flour, salt, black pepper, shortening, cream of mushroom soup, water, ground ginger, rosemary, onions, sour cream

Taken from www.epicurious.com/recipes/member/views/rosemary-pork-chops-1252849 (may not work)