Salt and pepper both sides of the pork chops. Set aside.
Heat a large skillet over low-medium heat. Add the oil and the pork chops. Sear both sides of the pork chops, just until they’re lightly browned.
Arrange the pork chops in an even layer in the baking dish.
To the pan, add the cream of mushroom soup and water. Whisk to combine.
Reduce the heat to low, and whisk in the sour cream and parsley.
Pour the mixture over the pork chops, and cover with aluminum foil.
Bake at 350°F for 45 minutes to 1 hour.
After the pork chops are cooked through, remove the foil, and add the French fried onions. Bake for an additional 5 minutes.
Serve hot with your favorite sides.
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