Pork Chop and Potato Scallop
Ingredients
- from Betty appleton
- 4 to 6 Breakfast Pork Chops
- 1 can Mushroom soup condensed
- 1/2 cup sour cream
- 1/4 cup water
- 2 T. parsley optional
- 4 cups thinly sliced potatoes
- Salt and pepper to taste
Instructions
- Brown pork chops (cut in 1 inch stripes). Blend soup, sour cream, water and
- parsley. In a 2 quart casserole, alternate layers of potatoes, salt, pepper and
- soup mixture. Top with pork chops. Cover and bake for 1 1/2 hour at 375 de-
- grées. May be frozen.
Notes
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