6-8 pork chops
1 tbsp. mustard
1 tbsp. salad oil
4-6 med. potatoes, peeled and sliced thin
1 sm. onion, chopped
1 can cream of celery soup
1 soup can milk
Salt to taste
Pepper to taste
1/2 tsp. marjoram

Spread a little mustard on each chop and brown chops on oil. In a 2-3 quart casserole, arrange potatoes, onion, and chops in layers. Mix soup, milk, salt, pepper and marjoram together and pour over potatoes and chops. Cover and bake in a preheated 350 degree oven for 1 1/2 to 2 hours. Makes 4-6 servings.