1 can cream of mushroom soup, undiluted
1/2 c. sour cream
1/4 c. water
1/2 tsp. dried dillweed
4 c. thinly sliced potatoes
4 pork chops or pork tenderloin slices
Salt & pepper to taste

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

Sprinkle pork chops with salt and pepper. Brown on both sides in small amount of oil. Place chops on top of potatoes, cover and bake additional 30 minutes.