4 – 6 center cut pork chops from Woudstra’s
1 can cream of mushroom soup
1-2 T. shortening or oil (I like to use lard – they don’t call me the lard queen for no reason)
1 can cheddar cheese soup
1 large onion, sliced
¾ c. chicken broth
¾ t. Lawreys seasoned pepper
4 – 6 potatoes, cut in large bite-sized chunks
1 chicken bouillon cube

This recipe is perfect for your electric frying pan. It is also very easily adjusted to your family size, so use the number of chops and potatoes that suit you. Preheat the pan to 350. Add the oil or lard and brown the pork chops 3-4 minutes per side. Remove the chops from the pan and set aside on a plate. Turn the pan down to about 300. Add the chicken broth and scrape and stir in all the brown bits from the bottom of the pan. Add both cans of soup, the seasoned pepper and the bouillon. Mix thoroughly. Add the chops and any juice on the plate. Place 1 onion slice on each chop. Add the potato chunks between the chops, making sure they are in the sauce. Top with any remaining onion slices and cover. Set heat and simmer at 250 for about 30 minutes or until the potatoes are done. Stir with a fork about every 10 minutes or so to keep the chops and potatoes from sticking to the bottom of the pan. Serve the pork chops on a platter with the onions on top and serve the potatoes and sauce in a bowl. Add a green vegetable and some cinnamon applesauce and you have a quick and delicious fall meal.