8 to 10 pork chops, browned
potatoes, peeled (enough to line a pan 1-inch thick)
1 small onion, diced
1/2 stick butter
1 can cream of mushroom soup
1 can cream of celery soup
1 tbsp. flour

Place browned pork chops on top of potatoes. Put butter over potatoes. Mix onion soups and flour together with 1 1/2 cans of water. Pour soup mixture over chops and potatoes. Salt and pepper to taste. Cover with foil.

Bake 1 to 1 1/2 hours, until potatoes are soft, at 350°F.