4 pork chops
1 can cream of mushroom soup
2 tbsp. water
Salt, pepper & garlic powder to taste
2 chopped green onions
4 lg. potatoes, thick sliced

Brown pork chops lightly in large teflon skillet (oil is not necessary). Season with salt, pepper and garlic powder after turning once. Turn heat to low and pile potatoes over top of chops. Add water. Spoon mushroom soup over potatoes and smooth slightly. Sprinkle green onions over soup. Cover and forget for about 30 minutes, or until potatoes are tender.

This recipe is for one of those days when all you want to do is put your feet up and forget the world. Serve with a green salad, it is a whole meal. It can be made with chicken parts, using cream of chicken soup or cream of celery soup or whatever is handy. We like it best with red potatoes, unpeeled, but it's also good with sweet potatoes, or half sweet potatoes and half white potatoes. You can get creative and throw in some carrots or whatever else appeals to you. Serve right out of the pan. This recipe serves 4. For more, just add 1 chop and 1 potato per person. After about 6, add another can of soup.