"Hunger is the best sauce in the world."--Cervantes

Pork Chops and Potato Scallop Recipe

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This recipe for Pork Chops and Potato Scallop, by , is from The Nash Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Gilliland
Added: Monday, August 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 10oz Can Cream of Mushroom Soup
1/2 Cup Sour Cream
1/4 Cup Water
1/2 Teaspoon Dried Dill Weed
4 Cups Thinly Sliced Potatoes
4 Pork Chops
Salt and Pepper, to Taste
Vegetable Oil

Directions:
Directions:
Combine mushroom soup, sour cream, water and dill weed in a small bowl; blend well. Alternate layers of potatoes and soup mixture in a lightly greased 2 quart casserole. Cover and bake at 375 for 45 minutes. Sprinkle pork chops with salt and pepper; brown on both sides in a small amount of oil in large skillet. Drain on paper towels. Place chops on top of potatoes; cover and bake an additional 30 minutes.

 

 

 

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