4 pork chops
4 potatoes, thinly sliced
1 can cream of mushroom soup
1 1/2 c. water
1 beef bouillon

Preheat oven to 350 degrees. Brown pork chops; drain. Grease glass oblong baking dish. Arrange raw potatoes in bottom. Place pork chops on top of potatoes. Boil 1 1/2 cups water. Add bouillon. When bouillon is dissolved, add to can of cream of mushroom soup. Pour this mixture over top of potatoes and pork chops. Bake 1 hour. Serve with a vegetable.