Ingredients
- 8 pork chops (boneless)
- 6 cheese italian blend
- 2 sargento
- 6 cups potatoes thinly (sliced)
- 1 cup sour cream
- 2 cups sharp cheddar cheese (grated)
- 1/2 cup water
- 2 tablespoons peanut oil
- 1/2 teaspoon dill weed (dried)
- 1 package cream of mushroom soup family size
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.
