Remove all the fat from 4 pork chops. Then brown the chops in a fry pan with a little salt and pepper to taste. Remove the browned chops and drain off any fat.

Into the fry pan mix a can of cream of celery soup, half the soup can of milk and onions to taste. Stir well and heat through.

In greased large casserole, slice about 5 or 6 medium potatoes. Top the potatoes with a small head of cut up cabbage. Pour the soup-milk mixture on top of the vegetables, then place the pork chops on top. Cover the top of your casserole dish with foil. Bake for 2 hours, 325 degrees for the first hour, then 300 degrees for the last hour.