4 pork chops, fat trimmed off
1/2 tsp. salt
1 can cream of celery soup
1 c. evaporated milk
4 c. thinly sliced potatoes
2 tbsp. chopped onion
Dash of pepper
Shredded American cheese

Season pork chops with salt and pepper. Brown in skillet on both sides. Arrange potatoes in 2 quart baking dish. Mix soup, milk, and onions; pour over potatoes. Place pork chops on top. Sprinkle with cheese to cover top. Bake at 375 degrees for 1 hour and 15 minutes.