Start with two medium yellow potatoes, cut into 2–3mm slices. Line the bottom and sides of a ~2 qt casserole with them. Next, roughly dice two stalks of celery and arrange evenly across the potatoes on the bottom. Take two 2 cm-thick (or so) pork chops and season them with garlic, salt, and lots of pepper. Place in the casserole. Finely chop about ⅓ C of carrots and drop on top of and beside the pork chops. Spread one can of cream of potato soup and one can of cream of mushroom soup around the pork chops and veggies. Add one large can of mushroom pieces, including the water. Add more garlic and pepper, pop in the oven at 350 ºF for about an hour or until the pork is fully cooked.