4 pork chops
1/2 c. sour cream
1 medium onion
1 tsp. salt
1 can mushroom soup
4 c. potatoes, thin sliced
2 tbsp. chopped parsley
1/4 c. water

Brown pork chops in skillet. Combine soup, sour cream and water in bowl. Mix well. Layer thin sliced potatoes, parsley, onions, soup mixture and pork chops in a 2-quart casserole. Sprinkle with salt and pepper.

Bake, covered, at 375°F for 1 hour and 15 minutes.

Serves 4.