Here's another winning recipe from Jazz wife Kimberle Russell. Bryon Russell loves this one!


6 pork chops

6 potatoes, cut up

1 onion, cut up

1 can cream of chicken soup

1 cup water

1 cup grated cheddar cheese

Pepper, seasoning salt, garlic powder

2 tablespoons flour

2 tablespoons vegetable oil

Mix together seasonings and flour; dip pork chops in mixture (both sides) and brown well on each side; remove to a plate and set aside. In a frypan on medium heat, heat vegetable oil. Fry potatoes and onions with a little oil and water. Cover skillet and let simmer on low until done. In a greased casserole dish put pork chops on bottom; then potatoes and onions. Repeat until everything is layered in the dish. Mix together cream of chicken soup and water; pour over top of mixture. Sprinkle grated cheese on top and bake at 350 degrees F for 20 minutes or until bubbly. Serves 6.

- From Kimberle Russell