8 center cut pork chops or any cut from which you take out the bone
2 cans cream of mushroom soup, undiluted
1 lg. can spinach or 2 to 3 heads fresh
1 to 2 lg. onions
Rice or noodles for 8 people

(Above quantities are approximate as I picked up this idea in a restaurant in Switzerland years ago and never had a formal recipe. I just make it by feel... so feel free to experiment.

Season chops with salt and pepper and garlic. Broil or fry chops to brown. Do not cook thru. Chop onion and prepare spinach. If using fresh, cut spinach in strips. If using canned, drain and press out excess liquid. In a large oven-proof pot, layer the ingredients in at least 2 full layers with chops, spinach, onion, then soup mix; repeat ending with soup over top. Cover and bake at 375 degrees for 35 to 45 minutes or until nice and bubbly and chops are completely cooked. If you're in a hurry, cook the chops completely and cut time accordingly.

This dish is even better on day 2, which is why I always make it with 8 chops or more! Don't be stingy with the onions! They are key to the flavor. Serve with rice or simple noodles.