Pork Chop Potato Bake

Ingredients

6 pork chops, 1/2 inches thick
2 tablespoons melted butter
6 cups thinly sliced raw potatoes
2 cups thinly sliced onions
4 cups water
1 teaspoon salt
1 can (10 ounce) cream potato soup
1 cup undiluted regular evaporated milk, (you can sub 2 percent)
14 teaspoon pepper
14 teaspoon savory
1 teaspoon parsley flakes
salt, to taste
pepper, to taste
paprika, to taste

Directions

Season the pork chops with salt, pepper and paprika and brown in butter in a frying pan.
Remove the chops and place on paper towels.
Meanwhile, put the potatoes, onions, water and salt in a large saucepan.
Heat to boiling, cover and cook for 8-10 minutes.
Drain and then place the potatoes and onions in a buttered 12 x 7-1/2 x 2 inch baking dish.
Mix the soup, evaporated milk, pepper, savory and parsley and pour over the potatoes.
Place the chops over the potatoes, cover with foil and bake in a 350 F oven for 30 minutes.
Remove cover and continue to bake for 15 minutes longer or until the chops are well done.