This recipe, has been in my family a long time. This was the first meal I made for my hubby, before he was my hubby. That was probably 1971-72. It is a hearty meal. It is time consuming to make, so a weekend, would be best. My photo.
1Spray a 9 x 13 inch, baking dish, with cooking spray; set aside.
2In a small bowl, mix dry mustard into mushroom soup. Put in refrigerator, until a little later. Also, peel and slice potatoes, putting them in a bowl of cold water. Put in frig., until done browning the pork chops. Slice onion & separate them into rings.
3Trim excess fat and score edges of fat, a couple of times, on each side, so that the pork chops do not try to curl, when being sautéed. (Do not cut into the meat, itself.)
4Sprinkle chops with garlic powder, salt, & pepper on both sides. Put corn flake crumbs or flour on both sides of the pork chops.
5Heat a large skillet over med. high heat. Add vegetable oil. If it starts to smoke, turn it down a notch or two. (I use an electric skillet for this.) Brown chops, on each side, and drain grease off of them, on paper towels.
6Preheat oven to 350°F.
7Place sliced potatoes in baking dish, spreading out evenly. Put about half of the onions on top of potatoes. Put small dollops of soup over potatoes. Layer browned chops, on top of other ingredients. Put remaining onion on top of chops & dollops of soup on top of onion & chops.
8Pour the 1/2 can of water, over the casserole and cover it with aluminum foil. Cook for about 1 hour and 20 minutes. Check doneness at about 1 hour. If done earlier, take it out of the oven, leaving foil on, until you are ready to put food on table. Within about 15 mins. Then, remove foil and serve.
Makes 4 servings.