6 loin chops, 1 to 1/2 inch thick. (I used boneless)
2 tbsp. flour
1 tsp. salt
1/2 teaspoon pepper
Extra light olive oil and/or butter
1 10-oz. can condensed cream of mushroom soup
1 small can sliced mushrooms, drained
3/4 cup water
1/2 cup dairy sour cream
1/2 cup onion, chopped
1/2 to 1 tsp fresh ginger root, grated (tonight I did not have any and used 1/4 tsp. Allspice instead...delicious outcome!)
1/2 tsp. Rosemary
1 3-oz can French Fried onions
Combine flour, salt and pepper and coat chops in the flour mixture.
In a large skillet, heat oil/butter and quickly brown chops. Place browned chops in a 9-inch by 13-inch baking dish.
Combine soup, water, sour cream, onion, ginger and rosemary. Pour over pork chops and bake, covered, at 350 (F) for 50 minutes. Uncover, add French-fried onions and bake for an additional 10 to 15 minutes.
Serve with rice because there is a lot of sauce. Serves 6