4 pork chops
1 can cream of mushroom soup
2 tbsp. parsley, chopped
4 c. thinly sliced potatoes
1/2 c. sour cream
1/4 c. water
Salt and pepper to season

In skillet, brown pork chops. Blend soup, sour cream, water and parsley. In a 2 quart casserole, alternate layers of potatoes (sprinkled with salt and pepper) and sauce. Top with browned pork chops. Cover and bake at 375 degrees for 1 1/4 hours.