4 lg. pork chops
2 tbsp. vegetable oil
2 lg. potatoes, peeled and sliced 1/4 inch thick
Pepper
1 can cream of mushroom soup

Heat oven to 325 degrees. In a heavy skillet, brown the pork chops on both sides in the vegetable oil, a minute or two per side. Reserve drippings. Place the chops in a lightly greased, shallow casserole large enough so the pork chops don't overlap. Layer on potatoes and sprinkle them with pepper, then chopped onion. Add the soup, undiluted. Pour dripping from frying pan over the top. Cover and bake 30 minutes. Raise oven temperature to 350 degrees. Bake 30 minutes more. Remove cover for crustier chops. Serves 4.