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PORK CHOP 'N POTATO SCALLOP

4 pork chops
salt
pepper
1 can cream of mushroom soup
1/2 c. sour cream
1/4 c. water
1/2 tsp. dried dill
4 c. thinly sliced potatoes

Brown chops with shortening; 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 and bake
45 minutes.

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