Step 1

Preheat the oven to 350 degrees F.

Step 2

Lightly grease a 9x13-inch baking dish.

Step 3

Sprinkle 1/2 of the shredded cabbage evenly over the bottom of the prepared baking dish.

Step 4

Place 1/2 of the potato slices in an even layer over the shredded cabbage layer.

Step 5

Repeat the layers with the remaining shredded cabbage and the remaining potato slices.

Step 6

Season the cabbage and the potatoes with the salt.

Step 7

In a small pot, add the cream of chicken soup, the water, and the diced onion and bring the mixture to a simmer.

Step 8

Pour the soup mixture over the vegetables.

Step 9

Season the pork chops with the salt.

Step 10

Heat the oil in a large skillet.

Step 11

Add the pork chops to the skillet and cook until browned, about 2-3 minutes.

Step 12

Place the pork chops on top of the soup mixture.

Step 13

Cover and bake for 30 minutes.

Step 14

Uncover and bake until the pork chops are tender and cooked through at 145 degrees F internally, about 1 hour.

Step 15

Garnish with the fresh parsley and serve.