4 lg. pork chops
2 tbsp. vegetable oil
2 lg. potatoes, peeled and sliced about 1/4 inch thick
Pepper to taste
1 c. chopped onion
1 can mushroom soup

Preheat oven to 325 degrees. In heavy skillet brown the pork chops on both sides in vegetable oil a minute or two per side. Reserve drippings. Place chop into lightly greased shallow casserole large enough to hold them without overlapping. Layer on the potatoes and sprinkle them with pepper, then chopped onion. Add soup, undiluted. Pour drippings from frying pan over top. Cover and bake 30 minutes. Raise oven temperature to 350 degrees. Bake 30 minutes more. Remove cover for last 10 minutes for crustier chops. Serves 4.