Scalloped Pork Chops
|Salad oil||1 Tablespoon|
|Potatoes||6 Medium, peeled and thinly sliced|
|Onion||1 Small, chopped|
|Cream of celery soup||1 Can (10 oz)|
|Milk||120 Milliliter (1 soup can)|
Spread a little mustard on each chop and brown chops in oil.
In a 2 to 3-quart casserole, arrange potatoes, onion and chops in layers.
Mix soup, milk, salt, pepper and marjoram together and pour over potatoes and chops.
Cover and bake in a preheated 350Â° oven for 1 1/2 to 2 hours.