4 tenderloin pork chops
1 1/2 tsp. dried Italian herb seasoning
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. vegetable oil
1 can (11 oz.) condensed Cheddar cheese soup
1 can (11 oz.) condensed cream of mushroom soup
1/2 c. water (added to soup mixtures)
4 med. potatoes (1 1/4 lb.)
1 med. onion, thinly sliced
Chopped parsley

Preheat oven to 350 degrees. Trim fat from chops. Mix Italian seasoning and spices together. Sprinkle half of mixture onto chops and rub in. In large skillet brown chops on both sides in hot oil. Arrange in a shallow 2 quart baking dish.

Meanwhile peel potatoes. Slice into large bowl. Add onion and remaining herb mixture, tossing to coat well. Spread on top of chops. Pour soup mixture over potatoes. Cover tightly with foil. Bake for 1 1/2 hours or until chops and potatoes are tender. Garnish with parsley. Makes 4 servings.