6 pork chops
5 c. new potatoes, sliced
Salt & pepper
Flour
Carrots, sliced (optional)
Celery, sliced (optional)
1 onion, chopped
1 can (10 3/4 oz.) cream of mushroom soup
1 can water

Brown pork chops; set aside, reserving dripping. Put half of the potato in greased 9 x 13 inch pan; sprinkle with salt, pepper and a little flour. Add carrots and celery, if desired. Add chops and pour rest of potatoes on top of them. Set aside.

Saute onions in pan drippings. Add soup and water. Heat just to blend. Pour over chops in pan. Cover pan with foil or lid. Bake at 350 degrees for 1 hour. Uncover. Bake additional 30 minutes.