6 pork chops, cut thin
4 med. potatoes, diced
1 med. onion, sliced thin
1 (10 1/2 oz.) can cream of chicken soup
1 soup can water
Salt & pepper to taste

Brown pork chops on both sides in 10 inch frying pan. Trim off excess fat; pour off grease. Add potatoes and onion. Mix soup and water until well blended; pour over pork chop mixture. Add salt and pepper; cover. Simmer for 45 minutes to 1 hour or until potatoes are tender and soup mixture is consistency of gravy. 4 servings.