4-6 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 and pepper

Brown chops; blend soup, sour cream, water, and parsley. In 2 quart casserole alternately with layers of potatoes sprinkle with salt and pepper and sauce. Top with chops. Cover. Bake at 375 degrees for 1 1/4 hours.