It was good, but very bland. If I make this again, I think I'll sprinkle on some Ranch Dressing mix over the chops for some added zing.
This meal deserves a 5 on several levels. It was very easy to prepare especially if you use a mandoline for slicing the potatoes and onions. The family all enjoyed this meal. I halved the recipe and made some minor changes. I did not peel the potatoes, I used the cream of celery soup, but insead of cream of mushroom, I used a can of cream of mushroom/chicken soup. To the soup mixture, I added maybe a 1/4 tsp. of garlic pepper. When I fiinished layering the soup, potatoes and sliced onion then topped with bone-in center cut pork chops, I added the remaining soup mixture over the pork chops layer followed by a sprinkling of Hungarian paprika for a little added color. I did not cover the dish as it baked, and I baked it for 1 hour and 10 minutes. After removing from the oven, I let it sit for 10 minutes before serving. Wonderful! I will make this dish often. With a mandoline on hand, this is a very good week-night dinner. Thank you for sharing. Addendum added 3/19/10: After further family discussion, we decided that this dish could have baked for an additional 20 minutes or so as the potatoes were not quite as soft as they would have liked although I feel this extra time would have toughened the pork chops. Next time I may experiment with covering the dish with foil for a portion of the baking time in hopes of not having to increase the time itself. The 5-star rating stands in our opinion.
I used this recipe alot when my kids were home and it is good and easy.I always browned the meat first,I think it looks and tastes better.I also used chicken or round steak with good results.I covered and cooked 45-60 minutes.Cheese can be added.