Don't Tell Doug! - Pork Chops & Potatoes

So, one of the biggest challenges with this little project is that so many of the recipes call for sour cream or cream cheese. Both of these items are taboo at our house. I try to be sensitive to his preferences but sometimes I try to sneak something past him. Sunday dinner was an examle. This recipe for pork chops called for Imo, which I might have rationalized using if you could find it. I don't think they sell it any more. It was a sour cream substitute that was around in the 60s and 70s. So I took the chance. I didn't use much sour cream but probably more than I intended. Doug ate the whole thing - till the last bite. Then he said, "What's that tangy taste?" I knew he was suspicious all along. I said, "Maybe it's the garlic salt." I think he bought it - we'll see when I serve him the leftovers! Anyway, I thought it was very tasty.

PORK CHOPS & POTATOES
(Kathi Garff)
Peel potatoes & slice in bottom of 9 x 13 pan. Salt & pepper. Brown pork chops. Sprinkle with garlic salt. Place on top of potatoes. Mix mushroom soup & Imo [sour cream] together & spread on top. Sprinkle parsley flakes on top and bake at 350°F for 1½ hours. Cover 45 min. Uncover rest of time. [Grease the pan.]