3 slices bacon
3 slices Swiss cheese
2 (8 ounce) cans cream-style soup
1 (4 ounce) can beef broth
1 (15 ounce) can diced black olives
Preheat oven to 350 degrees F (175 degrees C).
Place bacon, cheese and cream cheese in separate greased 10x15 inch roasting pan. Bake 20 minutes, or until bacon is crispy. Cool before cutting into pieces.
Place horseradish, raisins and parsley over pork chops. Spread mixture over pork chops; add sliced bacon and cheese.
Bake uncovered for 25 minutes and allow to cool.
Arrange peeled cans of oat cereal over chops and spread over oat cereal. Spoon cream of mushroom soup over chops and cheese. Top with sliced bacon and bacon bits.
Bake uncovered for 45 minutes; serve hot out of dish.