4-5 pork chops
1 tsp. oil
1 can cream of mushroom soup
1/2 can water
1 tsp. salt
1/4 tsp. celery seed
1/8 tsp. pepper
4 c. potatoes, sliced thin
1 med. onion, sliced, separated into rings

Heat oven to 375 degrees. Trim fat from chops and brown in oil in skillet. Blend soup, water, salt, celery seed and pepper. Arrange layers of potatoes and onions in a 2 quart baking dish; cover with part of sauce. Repeat until all are used, ending with sauce. Put chops on top; sprinkle with salt, pepper and paprika. Bake, covered 1 hour or until potatoes and chops are tender.