1 1/2canscream of mushroom soup, or golden cream of mushroom soup
2tblsonion, finely chopped
3cupspeeled and thinly sliced potatoes
3/4cupshredded swiss cheese
Brown pork chops in oil in skillet over medium heat. Blend soup, sour cream, water, Worcestershire sauce, onions and parsley. Set aside
Spray a 2 quart casserole dish with nonstick cooking spray. Layer potatoes, topping each layer with swiss cheese and a small amount of the sauce. Lay the pork chops over potatoes and top with most of the sauce. Cook at 375° for 1 1/4 hours. If using boneless pork chops, you may want to check for doneness after 1 hour. They tend to cook a little faster than bone-in chops.
Place chops in a serving plate topped with some of the mushroom gravy. Serve potatoes rustic like in the cast iron skillet. Add a green salad and eat up.
TIP: This pork chop recipe can easily be made in your crock pot or slow cooker. Just layer the swiss cheese over potatoes during the last 30 minutes of cooking. Leave out the sour cream and the water. Cook on high for about 4 hours or low for about 8 hours, depending on the thickness of your chops. If you want the richness of the sour cream, you can add it to the crock pot during the last hour of cooking, stirring it in well. I won't guarantee, however, that it won't break down and curdle. I have had whole milk and sour cream do just fine in some crock pots and really come to a bad end in others. So, it's up to you. This unique little recipe I got from a confirmed bachelor friend of mine. Heck, I didn't even know he could cook. But this recipe is pretty tasty.