Main Dishes:

Spuds 'N Chops

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Ingredients

4 Iowa pork chops, thick, approximately 3 pounds
4 medium-size potatoes, washed, peeled or unpeeled
1 can (10-3/4 ounces) cream of celery soup
1 can (10-3/4 ounces) cream of mushroom soup
1 large white or yellow onion, thinly sliced

Instructions

Using a large pot, with lid, 10x5-inches deep, brown chops on both sides. Add sliced potatoes, peeled or not peeled. Mix both cans of soup with one can of water, mixing each can well with water before adding. Pour each can over spuds 'n chops. Simmer over low heat until meat and potatoes are well done. Add onion, according to your preference of "doneness."

Bill Fisher
Moline