4 to 5 pork chops
2 tbsp. oil
1 can mushroom soup
1/2 lb. cheddar cheese, cut in small pieces
4 medium potatoes, peeled and sliced
3 tbsp. minced onion
salt and pepper, to taste

Trim fat from pork chops and lightly brown in oil. Remove from pan. Mix soup with drippings in pan and add cheese. Simmer until cheese is melted. Place sliced potatoes in large oiled casserole and season with salt, pepper and onion. Place chops on top of potatoes, cover with cheese sauce.

Bake at 325°F for 1 hour 15 minutes. Turn chops once.