4 pork chops
4 (6 oz.) potatoes, peeled, sliced 1/4" thick
1 med. onion, sliced thin
1 can cream of mushroom soup
1 can water
1 tbsp. onion powder
1 tsp. salt
Dash of pepper

Trim excess fat from pork chops. Brown pork chops on both sides to deep golden brown, adding 1 tablespoon of water as you brown. Remove chops from pan and set aside.

Add soup and can of water to pan. Add salt, pepper and onion powder. Cook and stir until bubbly and gravy absorbs all drippings and is a golden brown.

Arrange peeled and sliced potatoes and onions in baking dish (7"x7" or 9"x9"). Pour gravy over and mix gently. Arrange pork chops over mixture. Cover tightly with tin foil and bake for 1 hour at 350 degrees. Remove tin foil and bake 10 minutes.

Serves 4.