| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | Pork &, Ham | 4 | Servings |
INGREDIENTS
| 8 | Pork chops; boneless | |
| 1 | ts | Dill weed; crumbled |
| Salt and pepper; to taste | ||
| 2 | tb | Peanut oil |
| 6 | c | Potatoes; thinly sliced |
| 1 | cn | Cream of mushroom soup; Family size |
| 2 | c | Sargento 6 Cheese Italian blend |
| 1 | c | Sour cream |
| 1/2 | c | Water |
| 1/2 | ts | Dried dill weed |
| 2 | c | Sharp cheddar cheese; grated |
INSTRUCTIONS
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 1 1/2 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@wf.net> on Apr 17, 1998
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