Recipe from Ingeborg Adams of Ariz.

4 pork chops
1 egg
Plain bread crumbs
Salt and pepper
4 - 6 potatoes
1 can cream of celery soup
1 soup can of milk

Season pork chops, beat the egg and roll pork chops in it, and then bread crumbs. Brown them good on both sides. Take a casserole dish, put pork chops in the bottom. Peel, cut potatoes in halves and then about 1/2" thick. Put them on top of pork chops. Open celery soup and put in bowl. Fill can with milk and add to soup, mix well. Pour over potatoes and pork chops. Put foil over the dish, put a few holes in the foil, to release steam. Put in pre-heated 325 degree oven for 2 hours.