Pork Chops & Potato Casserole

4 medium russet potatoes, peeled, very thinly sliced
4 - 3/4 inch thick center cut pork chops
1/8 to 1/4 tsp garlic powder
salt
Black Pepper
1 10 3/4 ounce can cream of celery or cream of mushroom soup
3 heaping Tablespoons sour cream
Paprika for sprinkling (optional)

Preheat oven to 350 degrees. Butter a 9 x 13 inch ovenproof covered baking
dish. Season chops with garlic powder, salt and black pepper. Heat large
heavy skillet over medium high heat. Add chops and Sear, cooking until
browned on each side. Turn once. Set chops aside. Prepare potatoes, season
with salt and black pepper. Combine soup and sour cream in a medium bowl.
Arrange half of the potatoes i n the prepared dish. Pour half of the soup
mixture over potatoes. Top with remaining potatoes. Pour soup mixture over
potatoes. Place chops on top of potatoes. Cover dish with lid or foil and
bake until potatoes and chops are tender, about 90 minutes. Sprinkle with
paprika and serve hot with a green salad or vegetable.

Serves 4
Adapted, Nita Holleman
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