Spread Cream of mushroom soup over all (if you use the new creamier cooking version of this soup, you don't need to add water. If using the old version, add only a few drops of water to make it more spreadable).
Season both sides of pork chops with salt, pepper, paprika and parsley.
Position chops on top of potato/soup mixture, pressing chops into soup so that each chop has a coating of soup.
Turn each chop over and repeat pressing action.
Bake uncovered for one hour or until potatoes are tender.