Sliced potatoes very thin (using Pampered Chef slicer). I recommend using Campbell's Golden Mushroom soup. Delicious meal.

This was really good with a few tweaks. I seasoned both the pork and the potatoes with a mixture of rosemary and paprika. I found I only had to cook it for 45 minutes as I sliced the potatoes quite thinly. I really enjoyed eating this and so did hubby.

Not so crazy about this. Needs more spice or zip. Maybe hot sauce?

While I was hesitant about putting cheese on a pork chop, this recipe was excellent. I subsituted cream of celery soup for cream of mushroom. Everyone loved it!

This was great with the few minor changes I made. I used 4 potatoes and sliced them fairly thin- about what you would for scalloped potatoes. Then I used about a cup of chopped onion. I sliced up 3 boneless porkchops I had and then browned them in olive oil and garlic with lots of fresh ground pepper & garlic salt, took them out, and then threw the potatoes and onions in next, again adding pepper & salt. I put the potatoes & onions on the bottom of the casserole dish then the pork, then the soup mixture. Covered with foil, baked for 30 min, added more garlic salt, salt, pepper & a bit of cayenne pepper, and the cheese, recovered and baked for 25 more min. Delish! My husband loved it :)

For the 108th time, this recipe is dull with no changes. I used a Pork Lion and sliced it into 6 servings seasoned it well then sliced and seasoned Onions and Yukon Gold Potatoes. Using the suggestions of others, I sautéed my potatoes/onions which were already thin and it caused them to be overcooked in the finished dish. Overall I like the meal-in-one idea and the pork was very tender; my only problem was overdone potatoes. I would recommend trying this dish only if you have ingredients on hand and most importantly SEASON YOUR PORK/POTATOS/ONIONS prior to cooking(I used a combo of garlic powder w/ parsley, red pepper and salt)!

Mixed reviews on this one. You need to make sure you layer your potatoes in a single layer or at least pre cook them. Some of my potatoes were perfectly cooked and others were still raw. Other than that my husband and I thought it tasted very good. My parents thought it was rather bland. I will try this again maybe using a lot more seasoning and pre cooking the potatoes first.

I added salt, pepper and a little garlic salt and I diced the potates instead of slicing them. Next time I will double the soup and milk to make more gravy to pour over the meat and potatoes. But very good recipe!

This was really tasty and soooo easy to put together! I made exactly as directed with one exception - I just couldn't put cheese on top of a pork chop. It didn't matter though - the pork was tender and the potatoes were cooked perfectly (I used a mandolin to slice them thin). Don't forget to season at every step w/ s&p (on the potatoes when you put them in and on the pork before you brown them). Great recipe - even without the cheese!

I really liked this one. I changed a lot of things to fit my world and how it runs, but it turned out really great. I diced the potatoes...easier for my girls to eat. And I sprinkled some of that "potato steamers" seasoning on them, and some mozzarella before I layered the rest on...so mine wasn't bland at all, it came out awesome.

Even with the modifications others suggested, this was extremely bland.

My family LOVED this recipe! There were no left overs. This is definitely one that will stay in our dinner rotation.

This was simple and tasty...my hubby is not much for casseroles, but he loved this one!!! Thanks!!

This was easy to make and tasted really good! It was even good left over the next day!

I added some french fried onions with the cheese and it was great!

This was okay. My 4-year-old didn't like it at all, although she's a pretty picky eater. My husband and I thought it was okay, but I have to agree with other reviewers - the appearance of the dish was very unappealing. Thanks to other reviewers, I sliced the potatoes thinly and they came out perfect. I'm not sure I would make this again, though. Thanks for sharing the recipe!