6 rib chops, pork
1/3 c. chopped onions
4 c. thinly sliced potatoes
1 1/4 c. milk
10 1/2 oz. can cream of mushroom soup
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter

Rub chops with salt and pepper. Melt butter in skillet. Add onions and chops, brown lightly both sides. Put sliced potatoes in uttered 2 quart baking dish. Arrange chops over potatoes. Add soup and milk to onions in skillet. Blend until smooth. Pour over chops. Cover. Bake 350, 30 minutes. Uncover; continue baking until potatoes are done, about 30 minutes.