6 - 8 pork chops
Onion
Potatoes
Carrots
Cream of mushroom soup

Brown pork chops in frying pan. Meanwhile slice potatoes, onion and carrots. Place browned pork chops in bottom of 2 quart casserole. Add vegetables until bowl is 3/4 full. Dilute soup with water and pour over vegetables until completely covered. Bake at 425 degrees for 1 hour.