4 pork chops (about 1 lb.)
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. sour cream
1/2 c. water
2 tbsp. chopped parsley
4 c. thinly sliced potatoes
Salt & pepper

Brown chops. Blend soup, sour cream, water and parsley. In 2 quart casserole, alternate layers of potatoes, sprinkle with salt and pepper and sauce. Top with chops. Cover. Bake in a 375 degree oven for 1 1/4 hours.