4 pork chops, center cut
1 can cream of mushroom soup
1/2 c. sour cream
1/2 c. milk
2 tbsp. chopped parsley, fresh or dried
1 sm. onion, thinly sliced
1/4 c. green pepper, diced
3-4 c. potatoes, thinly sliced
salt and pepper to taste (or may be omitted)

Brown the pork chops on both sides in a little butter or oil. Set aside.

In a bowl (medium size), blend the soup, milk, sour cream and parsley. Spread shortening or butter on bottom and sides of a square baking pan or casserole dish.

Line the bottom of the pan with potatoes, top with peppers and onion. Combine milk, sour cream, mushroom soup and parsley. Arrange pork chops over vegetables and top with soup mixture.

Bake at 375 for about 25 minutes.