Pork Chop Casserole


By Devonie from Savannah

1 can of cream of mushroom soup

1 cup of sour cream

5 to 6 potatoes thinly sliced

1 teaspoon dried dill weed

1 cup of shredded cheddar cheese

Preheat oven to 350°. Brown pork chops in a little oil in a skillet. Season with salt and pepper. Place pork chops in a single layer in a sprayed 9x13 pan. Next layer potato slices on top of pork chops. In a bowl combine soup , sour cream and dill weed. Pour mixture over potatoes and chops. Cover with foil and bake for approximately 1 hour.  In the last 5 minutes, remove foil and sprinkle cheese on top, then put back in oven until cheese is melted. Remove and let it cool for 5 minutes. Add a salad and bread and you have a complete meal.  This meal can also be adapted for the crock pot.