6 pork chops
Salt and pepper
Oil
4 to 6 white potatoes, sliced
1 sm. onion
1 can golden mushroom soup
1/2 c. milk

Season pork chops with salt and pepper. Dip chops lightly in flour. Place in skillet; brown in oil until golden brown; drain chops on paper towel. Layer potatoes in 9 x 13 inch Pyrex dish. Layer diced onion. Salt and pepper the potatoes. Put chops on to and pour mushroom soup over all. Add milk over all. Cover with foil and bake at 325 degrees for 1 hour.

Makes 6 servings.