Pork Chop Casserole

Preheat oven to 375°

Place the flour in a shallow dish and lightly dredge each pork chop through the flour, shaking off any excess flour. Season both sides with salt and pepper.

Heat 2-3 tablespoons of oil in a large skillet over medium-high. Place the chops in the pan and brown on both sides. It's ok if it doesn't cook all the way through.

Arrange the bottom of a 9x13 baking dish with half the potato slices. Overlap slightly. Then arrange the browned chops on top of the potatoes, followed by the remaining potato slices. Then arrange the onion rings on top of the potatoes. Sprinkle with salt and pepper.

Pour the cream of mushroom soup into a medium bowl. Fill 3/4th of the can with water, then add to the cream of mushroom. Whisk to combine. Evenly pour over the casserole.

Top with shredded cheese and bake for 30-45 minutes, or until the potatoes are tender and fork pierceable.

Garnish with parsley and serve.