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| 1 | ( 11 oz.) can cheddar cheese soup |
| 1/2 Tasse | sour cream |
| 1/4 Tasse | water |
| 3 Esslöffel | parsley chopped |
| 4 Tasse | Potatoes thinly sliced |
| | salt |
| | pepper |
| 2 mittel | Onions thinly sliced |
| 3/4 Tasse | green pepper chopped |
| 6 | Pork chops, 3/4 inch thick |
| 1/4 Tasse | flour |
| 2 Esslöffel | oil |
| 6 | Green pepper rings, 1/2"thick |
| 6 | Canned, spiced apples |
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Combine soup, sour cream, water, and parsley.
In 2 quart shallow casserole, alternate layers of potatoes sprinkled with salt and pepper, onions, chopped pepper, and soup mixture. Bake uncovered, in 375F oven for 30 minutes.
Trim excess fat from pork chops and dust lightly with flour. Saute in oil until nicely browned on both sides.
Stir potato mixture and put chops on top. Cover casserole and return to oven for 1 hour. Uncover and top with pepper rings and apples. Cover loosely and return to oven for 20 minutes more. Yield: 6 servings Typed in MMformat by cjhartlin@email. Msn. Com
Midwestern Jr. League Cookbook.
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