4-6 pork chops
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. sour cream
1/2 tsp. chives
1/4 c. water
2 tbsp. parsley, chopped
4 c. potatoes, sliced thin
1/4 tsp. salt
1/8 tsp. pepper

Brown pork chops in skillet on medium heat position. Blend soup, sour cream, water, parsley, chives, salt and pepper. Alternate layers of potatoes and sauce in a 2 quart shallow dish. Top with pork chops. Cover and bake at 375 degrees for 1 hour and 15 minutes. Yield: 4 to 6 servings.