4 med. size potatoes
4-6 pork chops
1 can cream of chicken soup
1 can cream of mushroom soup
Salt and pepper to taste

In fry pan cook pork chops until tender, not done. Peel and slice potatoes very thin. Place cooked pork chops in bottom of casserole dish. Top with thin sliced potatoes.

Pour cans of soup, undiluted, on top of potatoes. Add salt and pepper. Bake uncovered for 45 minutes to an hour at 350 degrees.