Creamy Pork & Potato Bake

Ingredients
• 2 cans of cream of celery soup (1 ½ cans of water)
• 1 garlic cloves (minced)
• 1/2 tsp Spike (optional)
• 1/4 tsp salt
• 1/4 tsp pepper
• 6 to 8 red potatoes (sliced thick)
• 1 cup of flour (add more if needed)
• 2 eggs (beaten)
• 1 cup of plain or Italian bread crumbs (add more if needed)
• 2 Tbs. oil
• 1 small pork roast (2 lbs.) or about 6 boneless pork loin chops
Instructions
Preheat oven to 350.
Clean potatoes, leave skin on, set aside.
Lightly spray 13x9 baking dish with cooking spray.
If using a pork roast, slice into about 4 or 5 thick slices (about 1 inch or 1 ½ inches thick).
1 slice or 1 chop at a time, coat each with flour, roll in the egg and then the bread crumbs.
Put oil in skillet and lightly brown pork on both sides.
Meanwhile, slice potatoes about ½ inch thick.
Mix together the soup, water & garlic in the baking dish then add potatoes in layers.
After pork is brown, place it on top of the potato / soup mixture and lightly sprinkle with Spike, salt and pepper.
Cover and bake for 2 ½ hours.