Season pork chops with salt, pepper and whatever else you like and
brown them in margarine or butter; drain.
Preheat oven to 350 degrees.
Place the browned pork chops in single layer in a glass baking dish.
In the same pan that the pork chops were browning in, heat the cream of chicken soup, plus 1/2 can of water and mix well.
When blended, mix in sour cream, and parsley. Pour this mixture over the pork chops.
Sautee the mushrooms until golden brown. Spoon the mushrooms over the pork chops.
Cover and bake for 1 hour at 350 degrees. Remove cover for the last 5 minutes of baking.
