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Pork Chops and Dilled Potato Scallop Recipe

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

Contributor:  
Contributor:  
Pam Mays

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 375 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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