Pork Chop-Potato Bake
Combine in a low 2-quart baking dish:
6 cups thinly sliced potatoes
1 1/2 cups thinly sliced onions
1 can condensed Cream of Celery or Cream of Mushroom soup
1 can measure of boiling water
Pour over and into the vegetables. Cover or top with aluminum
foil. Bake one hour in a moderate oven (350 degrees F.)
Meantime remove excess fat from 6 rib, loin, or shoulder pork
chops (cut 1/2-inch thick). Season and partly brown.
Place on top of the potatoes and bake uncovered for 30 minutes
Baked Pork Chops
4 pork chops (1 1/2-pounds)
Oil for browning chops
1/3 cup finely diced celery
2 tablespoons brown sugar
Juice of 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon prepared mustard
1/8 teaspoon pepper
2 cans (small) tomato sauce
1/2 cup water
Brown chops in hot oil. Place in shallow greased baking dish.
Sprinkle with celery, brown sugar, lemon juice and seasonings.
Pour tomato sauce and water over chops. Cover baking dish and
bake in moderate oven (350 degrees F.) for 1 1/4 hours or until
chops are tender.
Makes 4 servings.