4 (3/4 inch) pork chops, trimmed
4 c. thinly sliced potatoes, (with or without skin)
1 can cream of mushroom soup
1/2 c. milk
2 tsp. salt
1/2 tsp. pepper
1 sm. onion, minced

Slowly add milk to soup, stirring until smooth. Arrange pork chops in a 12 x 8 x 2 inch baking dish and layer potatoes on top. Sprinkle salt and pepper on each layer. Pour soup over all.

Bake at 350 degrees for 45 to 60 minutes until mixture is bubbly and potatoes are tender.