This recipe was submitted by Joan Thurness to the West Liberty Sesquicentennial Cookbook. Joan was the mother of some friends I knew in school. She was also active in her church and the community.

Pork Chop-Potato Casserole

6 pork chops
1 T. butter
5 c. sliced potatoes
desired amount of chopped carrots and celery
salt and pepper
flour
1 onion
1 can cream of mushroom soup
1 soup can of water

Brown 6 pork chops in 1 tablespoon butter on both sides. Have 5 cups sliced potatoes ready. Put layer of potatoes in bottom of lightly buttered 9×13-inch baking pan. Sprinkle with salt, pepper and flour. Add chopped celery and carrots. Repeat layers until all potatoes are used. Arrange chops over top. Heat 1 onion sliced in pan drippings. Add 1 can of cream of mushroom soup and 1 soup can of water. Heat to blend and pour over chops. Cover with lid or foil. Bake at 350° for 1 hour. Uncover and bake 30 minutes more.

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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.