4 pork chops
6-8 med. size potatoes
2 cans cream of mushroom soup
1 block shredded med. Cheddar cheese

Boil potatoes until tender enough to pierce with fork. Cool potatoes under cold water. Peelings will come off easily. Slice potatoes and cover bottom of casserole dish with first layer. Cover first layer of potatoes with cheese.

Pour 1 can of cream of mushroom soup on top of cheese. Repeat potato, cheese and cream of mushroom soup layer using remaining ingredients. Season pork chops and lay on top of casserole. Bake at 375 degrees until pork chops are done. You will have to turn them at least once.