4 Pork Chops 1 can cream of mushroom soup 1/2 cup sour cream 1/4 cup water 1/2 cup onion, chopped 2 Tbsp. parsley (dry) 4 cups thinly sliced potatoes Salt and pepper to taste Oil for frying
Dip pork chops in milk and then in flour. Fry chops until golden brown; set aside. Mix together the soup, sour cream, water, onion, and parsley. In a 2 quart casserole dish, alternate layers of potatoes, salt and pepper and sauce. Top with pork chop, cover and bake at 375 degrees for 1 hour and 15 minutes.
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