Yield: 4 Servings
Measure | Ingredient |
---|---|
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 cup | Water |
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