Scalloped Pork Chops

• 4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
• 1 tablespoon vegetable oil
• 1/4 cup chopped onion
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup milk
• 3 cups thinly sliced peeled potatoes (about 1/2 pound)
• 6 cups shredded cabbage (about 1 pound)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a large skillet, cook pork chops over medium heat in oil until no longer pink; remove from pan and keep warm. Drain; reserving 1 teaspoon drippings. In the same pan, saute onion in drippings until tender. Stir in soup and milk.
2. In a greased 2-1/2-qt. casserole, layer half of the potatoes, cabbage, salt and pepper. Pour 3/4 cup soup mixture on top. Repeat layers. Top with pork chops.
3. Pour remaining soup mixture over chops. Cover and bake at 350u0b0 for 50-60 minutes or until pork and vegetables are tender.

chops, vegetable oil, onion, condensed cream, milk, potatoes, cabbage, salt, pepper

Taken from www.tasteofhome.com/recipes/scalloped-pork-chops/ (may not work)