1 can cream of mushroom soup
1/2 c. sour cream or yogurt
1/4 c. water
1/2 tsp. dried dill weed
4 c. (about 1 1/4 lbs.) thinly sliced raw potatoes
6 pork chops
Salt & pepper
Vegetable oil
Parsley

Start 2 and 1/4 hours ahead. Takes 45 minutes to assemble.

1. Preheat oven to 350 degrees and grease a 9"x9" pan or a 2 quart casserole.

2. Combine soup, sour cream or yogurt, water and dill and blend well. Reserve 1/2 cup to use later. Layer rest of sauce with potatoes in the pan or casserole. Bake, covered for 45 minutes.

3. Sprinkle chops with salt and pepper. Brown in small amount of oil.

4. Place chops on top of potatoes then top them with reserved sauce, cover and bake 30 minutes more.

5. Garnish with parsley.

6. Good served with applesauce and corn. 6 servings.