Pork chop and sweet potato bake

Heat half the butter in a heavy-based pan.
Fry onions over a medium heat for five to 10 minutes until browned.
Remove from the pan and set aside.
Heat remaining butter and brown the chops on both sides then remove from the heat and set aside.
Slice sweet potatoes into 5 mm thick slices.
Arrange a layer of potatoes in a greased casserole dish, season with salt and pepper, then sprinkle on some brown onion soup and a little sugar.
Repeat with another layer until potatoes are used up.
Sprinkle over remaining soup powder and sugar.
Heat the milk and pour over the potatoes ? the milk should cover the potatoes.
Spread the onions over this then place the chops on top. Sprinkle on sage.
Cover with a lid or aluminium foil and bake in a preheated oven for 40 minutes.
Remove cover and continue to cook for 15 minutes or until the top is golden.
Serve hot with freshly cooked veggies or a salad.