Bear's Anecdote - A friend of mine from Huntsville, Alabama (Tim P. - It isn't good to give full names on the internet.) put me onto the Farm Journal's "Best Ever Recipes" book. He sent me a couple recipes. Here is the information on how to find the book on the web.
Farm Journal's Best-Ever Recipes, by Elise W Manning
Publisher: Philadelphia : Countryside Press ; Garden City, N.Y. : distributed to the trade by Doubleday, Copyright 1977.
ISBN: 0385129661 : 9780385129664 OCLC: 2917780
6 pork chops, 1/2-inch thick.
1 tblsp. cooking oil.
5 c. sliced, pared potatoes.
6 (1 oz.) slices process American cheese.
1 tsp. salt.
1/4 tsp pepper.
1/2 c. chopped green onions.
1 (10-1/2 oz.) can condensed cream of celery soup.
1-1/4 c. milk.
Brown pork chops on one side in hot oil in skillet.
Remove chops as they brown.
Place half of potatoes in greased 13x9x2-inch baking pan.
Top with cheese slices.
Top with remaining potatoes.
Place pork chops, browned side up, on potatoes.
Sprinkle with salt and pepper.
Cook onions in pan drippings in skillet until tender, but do not brown.
Add soup and milk.
Pour soup mixture over chops.
Cover with aluminum foil.
Bake at 350 degrees for 1 hour.
Remove cover and continue baking 30 minutes until meat and vegetables are tender.