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6 rib pork chops (half- to three-quarter-inch thick) or pork tenderloin patties
1 tablespoon butter or margarine
Salt and pepper
4 cups (1 qt) sliced raw potatoes (about 5 medium size potatoes)
6 slices processed cheese food
1/4 cup sliced green onions
1 can (10 1/2 ozs) cream of vegetable soup
1 1/4 cups milk

Brown chops in butter in a large skillet. Sprinkle salt and pepper over chops.

Place half of the sliced potatoes in a 2-quart casserole. Sprinkle with salt and pepper. Cover with cheese slices, then remaining potatoes. Sprinkle with more salt and pepper. Arrange browned chops over potatoes.

Pan-fry onions in drippings in skillet. Add soup. Stir milk in slowly. Heat, then pour over the chops. Cover with lid or foil and bake in a moderate oven (350F) 30 minutes. Uncover and bake 30 minutes more, or until potatoes are tender. Serve hot. Yield: 6 servings.