Pork Chop and Potato Scallop

From DavisPark

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 and pepper

Brown chops. Blend soup, sour cream, water and parsley. In 2 quart casserole, alternate layers of potatoes sprinkled with salt and pepper, and sauce. Top with chops. Cover and bake at 375 for 1 1/4 hours.