6 pork chops
3 potatoes, peeled and thinly sliced
1 (16 oz.) can whole kernel corn
2 onions, thinly sliced
3 carrots, cut into 1-inch chunks
1 (10 3/4 oz.) can tomato soup
1/3 c. water
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees. In large skillet, brown pork chops on both sides. Remove from heat and arrange in a deep oven-proof casserole or baking dish. Place vegetables over chops. Spoon tomato soup over vegetables. Pour water over all. Sprinkle with salt and pepper and bake covered 35-45 minutes or until done.