6 pork chops
1 tbsp. salad oil
2 c. thinly sliced peeled carrots
1 c. sliced celery
2/3 c. chopped onion
2/3 c. boiling water
1 can cream of chicken soup
2 tsp. salt
1/4 tsp. pepper
6 servings mashed potatoes
1/2 c. cheddar or American cheese

Brown pork chops in hot oil in skillet. Drain. Place pork chops in 9"x11" pan or large casserole. Meanwhile cook carrots, celery and onion in boiling water for 5 minutes. Drain, reserving liquid. Add vegetables to pork chops in casserole. Add soup to skillet, blend in reserved liquid from vegetables, a little at a time. Heat and stir to loosen brown particles. Add soup mixture to pork chops and vegetables in pan. Sprinkle with salt and pepper. Cover and bake at 350 degrees for 1 hour.

Meanwhile, prepare mashed potatoes (fresh or instant). Drop by big spoonfuls over hot mixture in casserole. Sprinkle cheese over potatoes. Return casserole to oven and bake, uncovered 15 minutes. Serves 5.