Saucy Pork Chops

This recipe is from a remarkable Canadian cookbook called "I've Got to Have THAT Recipe, Too!  It is a follow-up cookbook to the first one which is titled "I've Got to Have that Recipe."  Each and every recipe that I've tried is a testament to the cookbook authors who tried and tested the recipes.  Tonight's recipe is no different for it is absolutely delicious.  Enjoy.

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