| 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
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”