4 pork chops
1/2 c. sour cream
2 tbsp. parsley
4 c. thinly sliced potatoes
1 can cream of mushroom soup
1/4 c. water
Salt & pepper to taste

In skillet, brown chops. Blend soup, sour cream, water and parsley. In 2 quart casserole, alternate layers of potatoes, sprinkled with salt and pepper and sauce. Top with pork chops and bake at 375 degrees for 1 1/4 hours.