Ingredients
- 8 pork chops (boneless)
- 6 cheese italian blend
- 2 sargento
- 900 gr potatoes thinly (sliced)
- 240 ml sour cream
- 230 gr sharp cheddar cheese (grated)
- 120 ml water
- 30 ml peanut oil
- 1 gr 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 1.5 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.
