Pork Chops with Scalloped Potatoes

March 4, 2008

The secret is to slice the potatoes very thin.This is sure to be a family favorite.

1 (10-3/4-oz.) can condensed cream-of-mushroom soup
1/3 cup milk
3 large potatoes, peeled, thinly sliced
1/2 to 1 small onion, thinly sliced
Salt and pepper to taste
4 pork chops (1 Ib.)
Garlic salt Seasoned salt

In a small pan, combine soup and milk. Heat on HIGH 4 minutes. Stir and set aside. In a 12″ x 7-1/2″ baking dish, layer potatoes and onion. Sprinkle with salt and pepper to taste. Pour hot soup mixture over potatoes and onions. Cover and Cook on HIGH 10 minutes or until potatoes are crisp-tender. Lightly sprinkle pork chops with garlic salt and seasoned salt. Arrange over vegetables, placing tenderloin-side toward center of dish. Cover and cook on HIGH 3-1/2 to 4 minutes. Remove cover. Raise oven shelf. BROWN 6 minutes. Makes 4 servings.

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