Pork Chop Casserole

• 4 to 6 butterfly pork chops
• Irish potatoes
• onion
• milk
• salt and pepper

1. Cover the bottom of dish with the pork chops (whatever it takes to cover bottom of dish). Slice the potatoes on top of the pork chops until they are covered.
2. Also slice onion on top of the potatoes (if desired).
3. If more pork chops are wanted to feed more people, just add another layer of pork chops and potatoes, etc., according to number of people you are feeding.
4. Pour small amount of milk into bottom of Pyrex dish to help from sticking.
5. Add salt and pepper.
6. Bake in moderate oven until done with lid on Pyrex dish. After they are cooked, drain off all liquid (milk, grease, etc.).
7. Put grated cheese on top. Most of the time, the heat from the pork chops and potatoes will melt the cheese if top is placed back on.
8. If not, stick back in oven for just a second.

pork chops, irish potatoes, onion, milk, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065503 (may not work)