Pork Chops and Mashed Potatoes

You'll be getting fresh pork chops and a mashed potato dish that can be baked within a day or so, or frozen until you want to use it (your pan will be half of what the recipe below makes). Also canned green beans.

Pork Chops:

6-7 bone-in pork chops

1 can cream of mushroom soup

1/2 can (use soup can) water

1/2 can milk

Brown pork chops in skillet. Remove chops from pan. Mix soup with water and milk. Pour into pan a little at a time and stir, scraping up browned bits. Add chops back to pan and spoon gravy over them. Simmer for 45 minutes, turning pork chops and spooning gravy over them periodically. Serve with rice or potatoes.

Make-ahead Mashed Potatoes:

5 lb. potatoes, peeled and boiled

1-8 oz. package cream cheese, softened

1/2 c. half and half

1/2 c. butter

1 tsp onion salt

1 tsp seasoned salt (Lawry's)

1 tsp salt (I left this out)

1/8 tsp pepper

1-2 tbsp. chopped chives (optional)

pinch of baking soda

Beat cream cheese and butter and add to drained potatoes. Mash by hand. Put in mixer and add remaining ingredients. Put in greased 9x13 pan. Top with pats of butter and paprika (or cheddar cheese). Bake at 350 for 30 minutes. Can be made in the morning or days ahead and frozen.