Scalloped Potatoes and Pork Chops

5 cups thinly sliced peeled potatoes
1 cup chopped onion
Salt and pepper to taste
1 can (10 ¾ ounces) condensed cream of mushroom soup, undiluted
½ cup sour cream
6 port loin chops (1 inch thick)
Chopped fresh parsley

In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over potato mixture. Cover and bake at 375 degrees for 30 minutes.

Meanwhile, in a skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and return to the oven for 45 minutes or until chops are tender, uncovering during the last 15 minutes of baking. Sprinkle with parsley. Yield 6 servings.

"Taste of Home" recipe

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