My Mother's Recipes: My Mother's Pork Chop and Potato Casserole
4 pork chops
1 can Cream of Mushroom soup
1/2 C sour cream
1/4 cup water
2 T chopped parsley
4 C thinly sliced potatoes
Brown chops in skillet. 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. Bake at 375 for 1 _ hours. Makes four servings.
That's the basic bones recipe that my mother used as a jumping off point. She always added Tabasco, Worcestershire, a touch of dry mustard, and other goodies to this. Experiment!