Ingredients

6 boneless pork loin chops, 3/4-inch thick
2 tablespoons vegetable oil
6 medium potatoes, sliced
1 large onion, halved and thinly sliced
Salt
Ground pepper
1 can cream of mushroom soup
1 8-ounce carton sour cream
1/2 cup milk
2 cups shredded Cheddar cheese

Directions

Heat oven to 325 degrees. Cook chops, half and a time, in hot oil in large skillet and lightly brown, turning once. Grease a 9-by-13-inch baking dish. Arrange sliced potatoes and onion evenly in baking dish. Sprinkle with salt and pepper. Stir together soup, sour cream and milk in medium bowl. Stir in 1 cup of the cheese. Spoon soup mixture evenly over potatoes and onion in baking dish. Arrange chops on top.

Cover with foil. Place baking dish on baking sheet. Bake about 2 hours or until chops and potatoes are tender. Uncover. Sprinkle with remaining 1 cup cheese. Bake about 10 minutes more or until cheese melts. Let stand 10 minutes before serving.