4 pork chops, about 1 lb.
Salt
Pepper
1 can 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 (use 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. Bake at 375 degrees for 30 minutes. Top with chops. Cover, bake 45 minutes more until done. Garnish with parsley. 3 servings.