6 rib chops (veal or pork)
1 tsp. salt
1/4 tsp. ground pepper
2 tbsp. butter
1/3 c. finely chopped onions
4 c. thinly sliced potatoes
1 can (10 1/2 oz.) condensed cream of mushroom soup
1 1/4 c. milk

Rub pork or veal chops with salt and pepper. Melt butter in skillet, add onions and chops, brown slightly on both sides. Put sliced potatoes in a 2 quart baking dish. Arrange chops over the potatoes. Add soup and milk to onions. Blend until smooth. Pour over the chops. Cover. Bake in moderate oven (350 degrees) for 30 minutes. Uncover and continue baking for 30-40 minutes until potatoes are done. Serves 6.