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2 hours
Prep: 20 minutes
Cook: 1 hours
346 calories per serving view nutrition facts
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| 8 | each | pork chops | boneless |
| 1 | teaspoon | dill weed | crumbled |
| 1 | x | salt and black pepper | to taste |
| 2 | tablespoons | peanut oil | |
| 6 | cups | potatoes | thinly sliced |
| 1 | can | soup, cream of mushroom | |
| 2 | cups | cheese | |
| 1 | cup | sour cream | |
| 1/2 | cup | water | |
| 1/2 | teaspoon | dill weed | dried |
| 2 | cups | cheddar cheese, very old, sharp | grated |
Preheat oven to 375 degrees F.
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 1/2 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.
| % Daily Value* | |
| Total Fat 23.0g | 36% |
| Saturated Fat 10.0g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 530mg | 22% |
| Total Carbohydrate 31.0g | 10% |
| Dietary Fiber 2.0g | 9% |
| Sugars 2.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 8% | Vitamin C | 16% | |
| Calcium | 9% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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