6 Pork chops
1 cup water
1 can mushroom soup
1 cup grated cheddar cheese (optional)
1 package frozen hash browns
1 tsp salt
1/2 cup chopped onion
Brown chops on both sides. Cook potatoes in 1 cup water for 15 minutes; drain. Spoon into lightly greased 13-inch by 9-inch pan. Add onion, salt and pepper. Top with pork chops. Pour soup evenly over all. Bake 30 minutes at 350 degrees. Sprinkle with cheese and bake for another 30 minutes.