Pork Chop And Potato Scallop

• 1 can Cheddar cheese soup
• 1/2 c. commercial sour cream
• 1/4 c. water
• 3 Tbsp. chopped parsley
• 4 c. thinly sliced potatoes
• 2 medium onions, thinly sliced
• 3/4 c. coarsely ground green pepper
• 6 (3/4-inch thick) pork chops
• 1/4 c. flour
• 2 Tbsp. oil

1. Combine soup, sour cream, water and parsley.
2. In a 2-quart shallow casserole dish, alternate layers of sliced potatoes, onions, green pepper and cheese soup mixture.
3. Sprinkle each layer of potatoes lightly with salt and pepper.
4. Place uncovered in a preheated oven (about 375u0b0).
5. Bake 30 minutes.
6. Trim excess fat from pork chops.
7. Roll in flour to coat thoroughly.
8. Heat oil in a large skillet over medium heat (about 375u0b0).
9. Brown pork chops in oil evenly on both sides.
10. Sprinkle pork chops with salt and pepper.
11. Place on top of potatoes.
12. Cover and return to oven for one hour and 20 minutes.
13. Serves 4 to 6.

cheddar cheese soup, sour cream, water, parsley, potatoes, onions, green pepper, pork chops, flour, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294054 (may not work)