From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 6 pork chops
  • Salt and pepper
  • 1 can cream of mushroom soup
  • 1/2 cup water
  • 1 teaspoon chopped parsley
  • 1/2 cup sour cream
  • One 3-ounce can French fried onions

Brown chops in skillet and sprinkle with salt and pepper.  Place chops in casserole dish.  In skillet, heat soup with the water.  Add parsley, sour cream, and 1/2 can of onions.  Mix well; pour over pork chops.  Cover and bake at 350 degrees for 1 hour.  Remove cover and sprinkle remaining onions on top.  Return to oven for 5 minutes.