3 or 4 pork chops
3 or 4 sliced potatoes
1 onion, sliced
1 can cream of chicken or cream of mushroom soup
1/2 can water

Brown pork chops on both sides and cook slowly, adding a small amount of water for 20 minutes. Put sliced potatoes and sliced onion on top of meat, then pour soup and 1/2 can of water, salt and pepper, over all.

Cook (covered) for about 30 minutes, or until pork chops are tender. Then, take meat from under potatoes so that potatoes are evenly distributed in broth in pan, and pork chops are on top. Cook about 10 minutes longer, making sure potatoes have sufficient broth and are not sticking to pan.

This recipe is especially good with frozen sliced potatoes from Market Day. When using these potatoes, cut cooking time after potatoes have been added to 20 minutes.