Yield: 4 Servings
|8 \N||Pork chops; boneless|
|1 teaspoon||Dill weed; crumbled|
|\N \N||Salt and pepper; to taste|
|2 tablespoons||Peanut oil|
|6 cups||Potatoes; thinly sliced|
|1 can||Cream of mushroom soup; Family size|
|2 cups||Sargento 6 Cheese Italian blend|
|1 cup||Sour cream|
|½ teaspoon||Dried dill weed|
|2 cups||Sharp cheddar cheese; grated|
Preheat oven to 375 degrees.
Brown pork chops seasoned with dill weed, salt and pepper in oil.
Place chops in a baking dish. Top with potatoes.
Combine other ingredients, except cheddar cheese, and pour over potatoes.
Bake for 1½ hours or until pork chops are tender.
Sprinkle cheddar cheese over the top and return to oven to melt and brown cheese. About 5 minutes to melt and 5 minutes under boiler to brown cheese.
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 17, 1998