4 pork chops, 1/2 inch thick
2 tbsp. fat
1/4 c. diced onions
1 c. condensed cream of celery soup
1/2 c. milk
3 med. potatoes, peeled and sliced
1 lb. cabbage, shredded
1/4 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper

1. Brown chops in hot fat in heavy fry pan; remove.

2. Add onion, soup, milk to fat in pan; set aside.

3. Starting with potatoes, put alternate layers of potatoes, cabbage into a 2 quart casserole or 8x8x2 inch cake pan; sprinkle each layer with flour; pour soup sauce over each layer.

4. Place chops on top; cover casserole or use aluminum foil to cover pan.

5. Bake 1 1/4 hours in moderate oven 350 degrees F.

6. Four servings.