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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pork Chops and Dilled Potato Scallop Recipe

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This recipe for Pork Chops and Dilled Potato Scallop is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can cream of mushroom soup (undiluted)
1/2 cup sour cream
1/4 cup water
1/2 teaspoon dried dill weed
4 cups thinly sliced potatoes
4 pork chops
Vegetable oil
Directions:
Directions:
Combine mushroom soup, sour cream, water and dill weed. Blend well. Alternate layers of potatoes and soup mixture in large casserole. Cover and bake at 375º for 45 minutes. Sprinkle pork chops with salt and pepper; brown on both sides in 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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