4 to 6 lean pork chops
1 can cream of mushroom soup
1/2 c. sour cream
4 or 5 lg. potatoes, thinly sliced
2 tbsp. chopped parsley
1 med. onion, sliced
1 tsp. salt
1/4 tsp. pepper

Brown pork chops in skillet. Combine soup, sour cream and 1/4 cup water in bowl; mix well. Layer potatoes, onion, parsley, soup mixture and chops in 2 quart casserole. Sprinkle with salt and pepper. Bake, covered, at 375 degrees for 1 1/4 hours. 4 to 6 servings.