Cabbage and Pork Chop Casserole

4 pork chops
1 tablespoon vegetable oil
1 can condensed cream of celery soup
1/2 cup milk
1/2 head cabbage, shredded
6 potatoes, sliced

Brown pork chops in oil; remove to plate. Add soup and milk to pork chop drippings, stirring well. Bring to a simmer and cook until soup and milk are well blended.

Place cabbage on the bottom of a 13 x 9-inch pan. Lay pork chops on top of cabbage. Layer potatoes over pork chops and pour soup mixture on top. Bake at 350 degrees F for 1 1/2 hours or until pork chops are tender.