Cream of the Crop Chops

If you are heading out for an all day scrapbook crop, the last thing you want to worry about is fixing dinner when you get home. Or maybe you won't be coming home for dinner because you'll be eating out with the girls. Give this recipe to your hubby and put him to work.

Cream-of-the-Crop Chops

Ingredients:
1 (10 ¾ oz.) can cream of celery soup
3 Tbsp. sour cream
4 baking potatoes, peeled and thinly sliced
Salt and pepper
4 (1 inch thick) pork chops
2 Tbsp. olive oil

Directions:
Preheat oven to 350 degrees F. Butter a 9 x 13 inch ovenproof baking dish. Combine soup and sour cream in medium bowl. Arrange half the potatoes in prepared dish. Season with salt and pepper. Pour half of soup mixture over potatoes. Top with remaining potatoes. Pour remaining soup mixture over. Season to taste with salt and pepper. Bake until golden brown, 90 minutes.

Meanwhile, season chops with salt and pepper. In a large heavy skillet, heat oil over medium heat. Add chops and cook until lightly brown, about 5 minutes per side. Place chops atop the potatoes. Cover and bake until potatoes are tender, about 30 minutes. Serve immediately.