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4 pork chops (about 1 lb.)
1 (10 3/4 oz.) can condensed
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 chops (use shortening, if necessary);
season with salt and pepper. Blend soup, sour cream, water and
dill. In 2-quart casserole, alternate layers of potatoes and
sauce; cover. Bake at 375 degrees for 30 minutes. Top with chops.
Cover; bake 45 minutes more or until done. Garnish with
parsley. Makes 3 servings.

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