6 to 8 pork chops
1 tbsp. vegetable oil
4 to 6 med. potatoes, peeled & sliced thin
1 sm. onion, chopped
1 can cream of celery soup
1 soup can of milk
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. marjoram

Add oil to large skillet, and begin to brown chops in the hot oil, turning each one over and letting them cook slowly on medium heat. When they are browned, place on paper towels to drain.

In a 2 to 3 quart casserole, arrange potatoes and onions in layers. Place chops on top. Mix soup, milk, salt, pepper, garlic powder and marjoram together and pour over all. Cover with foil and bake in a preheated oven, 350 degrees, for 1 1/2 to 2 hours. Makes 4 to 6 servings.