2 med.-size onions
4 med.-size potatoes
1/4 c. butter
1/4 c. oil
4 pork chops
1 (8 oz.) carton sour cream
3/4 c. milk
1 (10 3/4 oz.) can cream of mushroom soup
Salt
Pepper
2 c. frozen peas

Peel and thinly slice onions. Scrub and thinly slice the potatoes. Preheat electric skillet to medium-high temperature. Melt butter with oil and brown chops for 5 minutes on each side. Remove chops and lower temperature to medium heat and brown potatoes and onions.

In a bowl, mix sour cream, milk, soup, salt and pepper to taste. Lower temperature on skillet to simmer. Place chops in skillet with potatoes and onions and pour sauce mixture over chops. Simmer, covered, for 30 to 40 minutes until chops are tender, turning chops and stirring at least once during cooking time. Pour peas on top of chops. Increase heat to 260 degrees, cover and continue cooking for 10 minutes. Yield: 6 servings.