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Pork Chops and Potato Scallop

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“This is one of those comfort food that reminds me of home. I got this from my grandmothers recipe box. Its simple and good old delicious.”
1hr 25mins

Ingredients Nutrition

  • 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
  • 12 cup sour cream
  • 14 cup water
  • 12 teaspoon dried dill weed
  • 4 cups thinly sliced potatoes
  • 4 pork chops
  • salt and pepper, to taste
  • vegetable oil
  • parsley, for garnish


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

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