6 to 8 pork chops
6 c. potatoes
1½ cans cream of mushroom soup
1½ c. evaporated milk
3 Tbsp. chopped onion
Salt and pepper
Paprika

Trim fat from chops and fry until crisp.  Remove crisp pieces of fat.  Salt and pepper.  Peel and slice potatoes.  Put in bottom of greased 9” x 13” baking dish.  Combine soup and milk; pour over potatoes.  Put chops over potatoes.  Sprinkle with onions and paprika; cover with foil.  Bake 1 hour and 15 minutes at 350°.