4 pork chops (about 1 lb.)
Salt
Pepper
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/2 c. sour cream
1/4 c. water
1/2 tsp. dried dill weed, crushed
4 c. thinly sliced potatoes
Parsley

In skillet, brown chops (using shortening if necessary) season with salt and pepper. Blend soup, sour cream, water and dill. In 2-quart casserole, alternate layers of potatoes and sauce; cover. Bake at 375 degrees for 30 minutes. Top with chops. Cover; bake 45 minutes more or until done. Garnish with parsley. Makes 3 servings.