8 pork chops

10 medium potatoes, cubed

4 cans cream of mushroom soup

2 medium onions, sliced

2 cans water

cooking oil

Line 6 quart Dutch oven with aluminum foil.

Add 1/8 inch oil in oven, heat oil and brown pork chops. Drain off excess oil and add cubed potatoes, onions, and cream of mushroom soup mixed with enough water to cover ingredients. Cover oven and simmer until potatoes are tender, about 1 hour. Season to taste.