4 pork chops, about 1/2" thick
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 c. chopped onion
1 can condensed cream of celery soup
1/2 c. milk
3 med. potatoes, pared & sliced
1 lb. shredded cabbage
1/4 c. flour

Cut excess fat from pork chops. Season with salt and pepper. Grease skillet very lightly with a piece of the fat. Brown chops on both sides over moderate heat, about 15 minutes. Remove chops. Pour off fat. Measure 2 tablespoons fat into skillet. Add onion, celery soup and milk. Stir to blend well. Put 2 alternating layers of potatoes and cabbage in 2 1/2 quart casserole. Sprinkle each layer with flour and pour about 1/4 of celery-milk mixture over each layer. Top with chops. Cover and bake in moderate oven (350 degrees) for 1 hour and 15 minutes. Serves 4.