4 pork chops
1 can cream of mushroom soup
1/2 c. sour cream
2 tbsp. chopped parsley
1 med. onion
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, parsley, onion, soup mixture and chops in 2 quart casserole. Sprinkle with salt and pepper. Bake covered at 375 degrees for 1 1/4 hours. Serves 4.