6 pork chops
1 T. cooking oil
5 C. sliced, pared potatoes
6 1 oz slices American cheese
1 t. salt- 1/4 t. pepper
1/2 C. chopped green onions
1 can cream of celery soup
1 1/4 C. milk
Brown pork chops on one side in hot oil. Remove chops as they brown, reserve drippings. Place 1/2 the potatoes in a greased 9 x 13 pan. Top with cheese slices and then remaining potatoes. Place pork chops, browned side up, on potatoes. Sprinkle with salt and pepper. Cook onions in pan drippings until tender, do not brown. Add soup and milk. Heat, then pour over chops. Cover with foil. Bake at 350 for 1 hour. Remove foil and continue baking 30 minutes, or until meat and vegies are tender.
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