4 pork chops, browned
1 sm. onion
4 med. sized potatoes, sliced
1 can cream soup (chicken, celery, or mushroom)

Place browned chops in 9-inch casserole. Slice potatoes rather thick and place on chops. Slice onion on top of potatoes. Dilute soup with 1/3 can of water and add 1/2 teaspoon dry mustard to it. Pour over and bake at 350 degrees for 1 1/2 hours.