Pork Chops and Potatoes

Class of 1957

• 4-6 pork chops
• Thinly sliced potatoes, uncooked
• 1 lge onion, sliced
• 1 can cream of celery soup
• 1 cup evaporated milk

Season and brown pork chops. Cook potatoes in boiling salted water for 5-8 minutes; drain thoroughly. Place potatoes, pork chops and onion in large buttered baking dish. Mix soup and evaporated milk; pour over potatoes. Bake at 350 degrees for 45 minutes or until potatoes are tender and pork chops well done.

Yield: 6-8 servings