Pork Chops and Potato Scallop


4 pork chops
salt
pepper
1 can mushroom soup
1/2 cup sour cream
1/4 cup milk
4 cups sliced potatoes
parsley

In skillet, brown chops; season with salt and pepper. Blend soup, sour cream, and milk.

In 2 quart casserole, alternate layers of potatoes and sauce; cover.

Bake 375 for 45 minutes. Top with chops. Cover; bake 30 minutes more or until done.

Garnish with parsley.

4 servings

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