4 pork chops
Flour, salt & pepper
4 potatoes, sliced
1 onion, sliced
1 can chicken gumbo soup

Dredge pork chops with flour. Saute in hot oil in skillet until browned. Season with salt and pepper. Place sliced potatoes in greased casserole dish; add onion. Place pork chops on top; pour soup over pork chops.

Pour a small amount of water in pan drippings. Stir to mix well. Pour pan juices over pork chops. Bake, covered, at 350 degrees for 1 hour and 30 minutes or until done.