SWISS PORK CHOP AND POTATO CASSEROLE 1 envelope (1.8 ounces) white sauce mix 2 cups milk 1 cup shredded Swiss cheese (4 ounces) 1/2 teaspoon dried rosemary leaves, crumbled 3 medium Yukon gold potatoes, peeled and sliced (4 cups) 1 medium sweet potato, peeled and sliced (1 1/2 cups) 1 medium onion, thinly sliced 4 bone-in pork loin chops, 1/2 inch thick 1/2 teaspoon peppered seasoned salt Heat oven to 350°F. Spray rectangular baking dish, 11 x 7 x 1 1/2 inches, with cooking spray. Mix sauce mix and milk in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly. Stir in cheese and rosemary until cheese is melted.

Layer half of the Yukon gold potatoes, all of the sweet potato and half of the onion in baking dish. Spread about half of the sauce over top. Layer with remaining potatoes and onion; cover with remaining sauce. Cover and bake 30 minutes.

While potatoes are baking, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle both sides of pork chops with seasoned salt. Cook pork in skillet 4 to 5 minutes, turning once, until brown.

Place pork on potatoes. Bake uncovered 30 to 35 minutes or until pork is slightly pink when cut near bone and potatoes are tender.

4 servings.

SUBSTITUTION: Sprinkle the pork chops with salt and pepper if you don't have peppered seasoned salt.

SERVE-WITH: To round out the meal, serve with a broccoli raisin salad from the deli.

1 Serving: Calories: 455 (Cal. from fat: 160), Fat: 18g (Saturated: 9g), Cholesterol: 100mg, Sodium: 670mg, Carbohydrate: 38g, Protein: 38g.

[Betty Crocker, Comfort Casseroles, January 2001]