1cut your potatoes and onions and wash and drain them. Salt and pepper them. Set aside
2Wash pork chops and sprinkle with meat tenderizer. Set asside
3Take you dish and (I use a glass dish to cook mine in) and spray the bottom and sides with Pam spray.
4Take your mushroom soup and take just enough to spread a thin layer on the bottom of the dish.
5Put a layer of onions on the bottom of the dish and then put a layer of potaotes on top of that. I put (if it is a 9x13 dish) about 2 to 3 tablespoons over the potatoes and spread it around.
6Lay your pork chops on top of the potatoes.
7Put a layer of onions on top of the pork chops and another layer of potatoes. Now add the remaining mushroom soup. Spread it over the potatoes Pour 1/2 can to 1 can of water over in the pan. If the pan isn't very deep you may want to get a pan that is deeper so it won't spill over in the oven
8Set oven to 425, cover with tin foil and cook for 45 minutes or until the pork chops are done and the potatoes are tender.