Ingredients
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
Preparation
Preheat oven to 350 degrees.
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.
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.
*Make sure not to heat to a boil.
