4 pork chops, about 1 lb.
1 can cream of mushroom soup
1/2 c. sour cream
1/4 c. water
2 tbsp. chopped parsley
4 c. thinly sliced potatoes

In skillet, brown chops. Blend soup, sour cream, water and parsley. In 2 quart casserole, alternate layers of potatoes and sauce. Top with chops. Cover, bake at 375 degrees for 1 1/4 hours. Salt and pepper to your own taste.