6-8 pork chops
1 med. onion, chopped
1 clove garlic
1/2 c. water
2 (10 3/4 oz. each) cans cream of mushroom soup, condensed
1 c. sour cream or substitute
6-8 med. potatoes, peeled, thinly sliced then halved

Remove fat from chops. Place fat in skillet over medium heat. Brown chops on both sides in melted fat. Remove chops and set aside. Add onion and garlic to skillet, cook until soft. Remove and save; pour off fat. Add water to skillet and scrape up any bits stuck to pan. Combine soup, sour cream, potatoes, onions, and water to skillet. Spread potatoes in 9 x 13 inch baking pan; cover with foil. Bake at 375 degrees for 30 minutes. Remove foil. Put chops on top; cover again. Cook 45 minutes more or until chops and potatoes are fork tender. Add salt and pepper to taste.