4 lg. pork chops
2 tbsp. vegetable oil
2 lg. potatoes, peeled and sliced
Pepper
1/2 c. chopped onion
1 can cream of mushroom soup

Preheat oven to 325 degrees. In a heavy skillet, brown pork chops on both sides in vegetable oil, a minute or 2 per side. Reserve drippings. Place chops in a lightly greased, shallow casserole large enough to hold them without overlapping. Layer on potatoes and sprinkle with pepper, then chopped onion. Add soup. Pour drippings from frying pan over top. Cover and bake 30 minutes. Raise oven temperature to 350 degrees. Bake 30 minutes more. Remove cover for last 10 minutes.