6-8 pork chops (boneless or bone-in)
6 LARGE russet potatoes, peeled and sliced
2 10 oz. cans cream of mushroom soup
1 12 oz. can evaporated milk
3/4 C. water
3 T. onion soup base
Salt & Pepper & preferred seasonings

6 -8 pork chops (boneless or bone-in) 6 LARGE russet potatoes, peeled and sliced 2 10 oz. cans cream of mushroom soup 1 12 oz. can evaporated milk 3/4 C. water 3 T. onion soup base

Grease a 9x13 baking dish. place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.
Mix together the soup, milk, water, onion soup, and seasonings. Pour over the pork chops and potatoes. Cover with foil and bake at 325 for 2- 2 1/2 hours. OR 275 for 4 hours

***REMOVE foil the last 1/2 hour to allow browning.