6 lean pork chops
2 t. flour
salt and pepper to taste
1 can cream of mushroom soup
1/2 to 3/4 C. water
1/2 t. thyme
1/2 t. ginger
1/4 t. crushed rosemary
1 t. parsley flakes
1/2 C. sour cream
1 (3 1/2 oz.) can French-fried onions

Brown chops; arrange in baking dish. Sprinkle with flour, salt and pepper. Combine soup, water and seasonings. Heat; add parsley, sour cream and one half of the onions. Mix thoroughly. Pour over chops. Cover and simmer or bake at 350 degrees for 1 hour or until tender. Remove cover; sprinkle remaining onions over chops. Bake for 5 minutes. 4-6 servings