This recipe is from the 1954 Betty Crocker’s Good and Easy Cook Book.

• 4 loin or shoulder pork chops
• 1 clove garlic, chopped
• salt and pepper
• 4 potatoes, sliced
• 2 large onions, sliced
• 1 1/2 cups sour cream
• 1 1/2 tsp. salt
• 1/2 tsp. dry mustard

Heat oven to 350° (mod.). Trim excess fat from chops and roll in flour. Brown chops and garlic in hot fat over medium heat. Season with salt and pepper. Place potatoes in 11 1/2 x 7 1/2 x 1 1/2″ baking pan; top with browned chops. Separate onion slices into rings and lay over chops. Blend sour cream, salt, mustard; pour over potatoes, chops, and onions. Bake 1 1/2 hr.  4 servings.