5 c. thinly sliced peeled potatoes
1 c. chopped onion
salt and pepper to taste
1 can condensed cream of mushroom soup (undiluted)
1/2 c. sour cream
6 pork loin chops (1-inch thick)
chopped fresh parsley

In a greased 13 x 9 baking dish, layer half of the potatoes and onion. Sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream. Pour over potato mixture. Cover and bake at 375°F or 30 minutes.

Meanwhile, in a skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and bake for 45 minutes or until chops are tender, uncovering during the last 15 minutes of baking. Sprinkle with parsley.