Pork Chops and Potato Scallop

Ingredients

• 1 (10 3/4 ounce) 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
• salt and pepper, to taste
• vegetable oil
• parsley, for garnish

Directions

1. 1

   Combine mushroom soup, sour cream, water and dill weed in a small bowl; blend well.

2. 2

   Alternate layers of potatoes and soup mixture in a lightly greased 2 quart casserole.

3. 3

   Cover and bake at 375 for 45 minutes.

4. 4

   Sprinkle pork chops with salt and pepper; brown on both sides in a small amount of oil in large skillet.

5. 5

   Drain on paper towels.

6. 6

   Place chops on top of potatoes; cover and bake an additional 30 minutes.

7. 7

   Garnish with parsley.