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

In skillet, brown chops. Blend soup, sour cream, water and parsley. In 2 quart casserole alternate layers of potatoes and soup mixture. Sprinkle with salt and pepper. Top with chops; cover and bake at 375 degrees for 1 1/4 hours.