Pork chop and cabbage casserole

1 small head cabbage, shredded
4 potatoes, peeled and sliced thin
salt to taste
1 10.75 oz can condensed cream of chicken/mushroom soup
½ 10.75 oz can water
1 small onion, diced
4 pork chops

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.

Simmer the soup, water and diced onion. Pour over cabbage and potatoes.

Bake covered for 45 hour. Meanwhile in a skillet, brown each pork chop in a small amount of oil and place on top of mixture and bake 20 more minutes or until chops are tender and potatoes are soft.