4 to 6 pork chops
1/2 c. sour cream
1/4 c. water
1 can cream of mushroom soup
2 tbsp. chopped parsley
4 c. sliced potatoes
Salt & pepper to taste

Brown chops. Blend soup, sour cream, water and parsley. In 2 quart casserole dishes, alternate layers of potatoes, sprinkle with salt and pepper and sauce. Top with chops, cover, bake at 375 degrees for 1 1/4 hours.