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1
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Lightly brown pork chops in a skillet with a small amount of oil. Set aside.
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2
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In a bowl, mix the cream of chicken soup and a can of milk. Set aside.
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3
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Thinly slice potatoes and carrots. Set aside.
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4
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In a 9 x 13 cake pan, line bottom with pork chops, pour 1/3 of soup mixture over pork chops.
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5
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Layer the potatoes on next, cover with 1/3 of soup mixture.
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6
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Layer the carrots on next, cover with remaining soup mixture.
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7
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You can also add onions and any other vegetables you like.
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8
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Cover with foil and bake for 1 hour at 350°F, uncover and bake for 30 minutes more.
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