4-6 pork chops
2 c. sliced raw potatoes
1 large onion
1 can cream of celery soup
2 tsp. salt
1 tsp. pepper

Coat pork chops with flour and brown. Set aside. Put sliced potatoes in casserole with onion, salt, and pepper. Stir the soup well, then pour over potatoes. Lay browned chops on top.

Bake 1 hour at 350°F.