6 pork chops
1 to 2 T. oil
1 can cream of mushroom soup
½ c. sour cream
½ c water
1 t. dried parsley, chopped
salt and pepper to taste
2.8 oz. French fried onions
In a skillet over medium heat, brown pork chops in oil on both sides. Arrange chops in a greased 9x13 pan; set aside. Mix together soup, sour cream, water, seasoning and half the onions. Spread over pork chops.
Cover and bake @ 350* for one hour. Uncover and top with remaining onions. Return to oven for an additional 5 minutes.
*** I doubled the sauce. Instead of using water I used milk. We ate this with small noodles.
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