1 can cream of mushroom soup
1 carton sour cream
6 pork chops
Flour
Parsley flakes (optional)
Salt and pepper to taste
5 c. (1/4 inch thick) sliced potatoes

Combine soup and sour cream in bowl, mixing well. Coat pork chops with seasoned flour. Place pork chops in 9x13x2 inch buttered casserole. Arrange pork chops on top. Cover with sour cream mixture. Bake at 350 for about 1 1/4 hours or until pork chops are tender.