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PORK CHOP 'N POTATO SCALLOP | |
4 pork chops Salt and pepper 1 (10 3/4 oz.) can cream of mushroom soup 1/2 c. sour cream 1/4 c. water 1/2 tsp. dried dill weed 4 c. thinly sliced potatoes In skillet, brown chips, season with salt and pepper. Blend soup, sour cream, water, and dill. In a 2 quart casserole, alternate layers of potatoes and sauce. Cover and bake at 375 degrees for 30 minutes. Top with chops. Cover; bake 45 minutes more or until done. Makes 3 servings. |
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