6 pork chops, ½-thickness
1 tblsp. Cooking oil
5 c. sliced, pared potatoes
6 (1 oz.) sliced processed American cheese
1 tsp. salt
¼ tsp. pepper
½ cup chopped green onions
1 (101/2 oz.) can condensed cream of celery soup
1 ¼ c. milk
Brown pork chops on one side in hot oil in skillet. Remove chops as they brown; reserve drippings. Place half of potatoes in greased 13x9x2-inch baking pan. Top with cheese slices and then remaining potatoes. Place pork chops, browned side up, on potatoes. Sprinkle with salt and pepper. Cook onions in pan drippings in skillet until tender, but do not brown. Add soup and milk. Heat; then pour over chops. Cover with aluminum foil. Bake in 350 degree oven for 1 hour. Remove cover and continue baking 30 minutes or until meat and vegetables are tender. Makes 6 servings.
From Farm Journal’s Best-Ever Recipes (1977)
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