1 (10 3/4 oz.) can cream of celery soup
3 tbsp. (generous) sour cream
4 baking potatoes, peeled and thinly sliced
Salt and pepper
4 (1 inch thick) pork chops
2 tbsp. oil

Preheat oven to 350 degrees. Butter 9 x 13 inch oven-proof glass baking dish. Combine soup and sour cream in medium bowl. Arrange half of potatoes in prepared dish. Season with salt and pepper. Pour half of soup mixture over potatoes. Top with remaining potatoes. Pour remaining soup mixture over. Season to taste with salt and pepper. Bake until golden brown, 30 to 45 minutes. Meanwhile, season chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chops and cook until lightly browned, about 5 minutes per side. Place chops atop potatoes. Cover and bake until potatoes are tender - about 30 to 40 minutes. Serve immediately. Makes 4 servings.