Ingredients
8 pork chops -- boneless
1 teaspoon dill weed -- crumbled
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
1/2 cup water
1/2 teaspoon dried dill weed
2 cups sharp cheddar cheese -- grated
1 teaspoon dill weed -- crumbled
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
1/2 cup water
1/2 teaspoon dried dill weed
2 cups sharp cheddar cheese -- grated
Directions
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.
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.