1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1/2 c. sour cream
1/4 c. water
1/2 tsp. dried dill weed
4 c. thinly sliced potatoes
4 pork chops
Salt and pepper to taste
Vegetable oil

Combine mushroom soup, sour cream, water, and dill weed in a small bowl; blend well. Alternate layers of potatoes and soup mixture in a lightly greased 2 quart casserole. Cover; bake at 375 degrees for 45 minutes. Sprinkle pork chops with salt and pepper; brown on both sides in a small amount of oil in a large skillet. Drain on paper towels. Place pork chops on top of potatoes; cover and bake an additional 30 minutes. Yield: 4 servings.