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.

 

Recipe Index