Serves: 4
Total Calories: 481

4 pork chops tenderloin
1 1/2 teaspoons Italian seasoning dried crushed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
1 (11-ounce) can cheddar cheese soup condensed
1 (10 1/2-ounce) can cream of mushroom soup condensed
1/2 cup water
4 potatoes medium (about 1 1/4 lb.)
1 onion medium thinly sliced
parsley Chopped (optional)

Preheat oven to 350°.

Trim excess fat from chops. In a small bowl, mix Italian seasoning, garlic powder, salt and pepper. Sprinkle half of the herb mixture onto chops and rub in.

In a large skillet over medium-high heat, brown both sides of chops in hot oil. Arrange in a single layer in a shallow 2-quart baking dish set aside.

Reduce heat to low. Pour off excess drippings in skillet. Add soups and water, stirring to loosen browned bits on bottom of skillet set aside.

Meanwhile, peel potatoes. Slice into a large bowl (you should have about 4 cups). Add onion and remaining herb mixture, tossing to coat well. Spread on top of chops. Evenly pour soup mixture over potatoes. Cover tightly with foil.

Bake for 1 1/2 hours or until chops and potatoes are tender.

If desired, garnish with parsley and serve.

Nutritional Facts:

Serves: 4
Total Calories: 481
Calories from Fat: 215

More Recipes from the Potato Lover's Cookbook Cookbook:
Cheesy Potatoes And Chops
Chuckwagon Supper Pie
Country Brunch Potatoes
Deep-Dish Cottage Pie
Favorite Brunch Omelet
Garden-Stuffed Potatoes
Italian Potato Pie
Mexican-Stuffed Potatoes
Pizza-Stuffed Spuds
Potatoes Jubilee
Savory Puff Pastries