4 or 5 lean pork chops
Salt & pepper to taste
4 c. thinly sliced potatoes
1 can cream of celery soup
1 c. milk
2 tbsp. chopped onion
Shredded cheddar cheese

Season pork chops with salt and pepper. Brown on both sides. Arrange sliced potatoes in 2 quart baking dish. Mix soup, milk and onions. Pour over potatoes. Sprinkle with salt if desired. Place pork chops over mixture and sprinkle with shredded cheese. Bake 45 minutes, covered at 350 degrees; remove cover and bake 30 minutes longer. (I bake this longer.) Serves 4.