4 pork chops (about 1 lb.)
1 can cream of mushroom soup
1/2 c. sour cream
1/4 c. water
2 tbsp. chopped parsley
4 c. potatoes, thinly sliced
Salt
Pepper

Brown pork chops in a skillet. Mix the other ingredients, except the potatoes, in a bowl. In a greased 2 quart casserole dish, put the potatoes on bottom, cover with the soup mixture and top with the pork chops. Cover with foil and bake at 375 degrees for 1 1/4 hours.