Stay At Home Thursday

This is a recipe that my mother has perfected and been making for years. The Pork Chops and Potatoes usually take about two hours to cook.

Fall off the bone Pork Chops and Creamy Potatoes
4 bone in Pork Chops
one and a half potatoes per person
1 can cream of mushroom soup
1 can cream of celery soup
1 8oz package of cream cheese
1 white onion finely chopped
1 cup of whole milk

Cook pork chops in pan on stove season with salt and pepper, I also add a little dry steak seasoning to add a little flavor. Remove pork chops from pan, drain and remove most of the grease leave a few droppings. Cook the onion in the same pan until well cooked, add cream of mushroom and celery soups, blend well add the cream cheese and milk. While this is cooking peel potatoes and cut. Just as the soup mixture starts to boil add the potatoes to the soup mixture, well coat all of the potatoes. Place the pork chops in a glass oven proof casserole. Spread the potatoes evenly over the pork chops and cover with foil. Cook at 350 F for one and a half to two hours.