Pork Chops with Scalloped Potatoes


4 pork chops
1 tblsp cooking oil
salt and pepper
1 tin cream of mushroom soup
½ cup sour cream
½ cup water
4 cups potatoes, thinly sliced


1. Combine soup, sour cream and water.
2. Alternate layers of potatoes and soup mixture in greased 4 pint casserole dish and cover with lid.
3. Bake in a pre-heated oven 190°C/375°F/Gas 5 for 45 minutes.
4. Sprinkle chops with seasoning, brown in oil and place on top of potato mixture.
5. Return casserole to oven and cook for a further 30 minutes.

Judy Honeycutt, Buccleuch & Greyfriars, Edinburgh