Pork Chop and Potato Casserole
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
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.