1 can cream of mushroom soup
1/2 c. sour cream
1/4 c. water
1/2 tsp. dried dillweed or thyme
4 c. thinly sliced potatoes
1/2 can Durkee fried onions
4 pork chops
Salt and pepper to taste
Vegetable oil
Fresh parsley sprigs

Combine mushroom soup, sour cream, water and dillweed in a small bowl; blend well. Alternate layers of potatoes; sprinkle with 1/2 fried onions and soup mixture in a lightly greased 2-quart casserole. Cover and bake at 375 degrees for 45 minutes.

Sprinkle pork chops with salt and pepper; brown on both sides in a small amount of oil in a large skillet. Drain on paper towels. Place chops on top of potatoes; cover and bake additional 30 minutes. Garnish with parsley. Yield: 4 servings.