6 pork chops, 1/2" thick
1 tbsp. cooking oil
5 c. sliced pared potatoes
6 (1 oz.) slices process American cheese
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped green onions
1 (10 1/2 oz.) can condensed cream of mushroom soup (or cream of celery)

Brown pork chops on one side in hot oil in skillet. Remove chops as they brown; reserve drippings. Place half of potatoes in greased 13"x9"x2" baking pan, top with cheese slices and then remaining potatoes. Place pork chops, brown side up, on potatoes. Sprinkle with salt and pepper. Cook onions in pan drippings in skillet until tender. Add soup and milk, heat, pour over chops. Cover with aluminum foil. Bake in 350 degree oven 1 hour and remove cover and bake 30 minutes or until meat and vegetables are tender. Makes 6 servings.