4 pork chops
1 can mushroom soup
1/2 cup sour cream
1/4 cup milk
4 cups sliced potatoes
In skillet, brown chops; season with salt and pepper. Blend soup, sour cream, and milk.
In 2 quart casserole, alternate layers of potatoes and sauce; cover.
Bake 375 for 45 minutes. Top with chops. Cover; bake 30 minutes more or until done.
Garnish with parsley.