6 boneless pork loin chops, 3/4-inch thick
6 medium potatoes
salt and pepper to taste
1 can (10 3/4 oz) cond. cream mushroom soup
1 cup fat-free or light sour cream
1/2 cup milk
2 cups shredded cheddar cheese
Pre-heat oven to 325 F.
Spray skillet with non-stick spray and brown chops, turning once.
Spray 9×13 baking dish with non-stick spray. Peel and slice potatoes. Thinly slice onion. Arrange sliced potatoes and onion evenly in baking dish. Sprinkle with salt and pepper. In a medium bowl, stir together cream mushroom soup, sour cream and milk. Stir in 1 cup shredded cheese. Spoon mixture over potatoes and onion in baking dish. Arrange chops on top.
Cover chops and potatoes with foil. Place baking dish on baking sheet to catch possible spills. Bake about 2 hours or until chops and potatoes are tender. Uncover, sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese melts. Let stand 10 minutes before serving. Serves 6.
* Lu Arnold of Lehi, Utah, shared this recipe with Becky. This and additional pork recipes may be found in “Farm Table to Family Table: Recipes from American Pork Producers.”