4 pork chops

1 can cream of mushroom souop

1/2 cup sour cream (or canned milk with 1 Tbsp. vinegar).

1/4 cup water

2 Tbsp. chopped parsley

4 cups thinly sliced potatoes

salt and pepper

 

In skillet, brown pork chops, blend soup, cream, water and parsley in bowl.

In a casserole dish, alternate layers of potatoes, sprinkled with salt and pepper and sauce with chops. Cover. Bake 1 hour and 15 minutes at 375* 0r longer.

 

-Sharon Beecroft

“… and all things, whatsoever ye shall ask in prayer believing, ye shall receive.” Matthew 21:22