2 tablespoon peanut oil
4 cups thinly sliced potatoes (new potatoes work great-leave the skin on)
1 (10-3/4 ounce) can cream of mushroom soup, undiluted
1/2 cup sour cream
1/4 cup water
1/2 teaspoon dried dill weed
1/2 cup Cheddar cheese, grated
Preheat oven to 375 degrees. Brown pork chops in oil and season to taste. Place chops in a baking dish. Spread potatoes evenly over top of pork chops.
Combine other ingredients, except cheese, and pour evenly over potatoes. Bake covered for 1-1/2 hours or until pork chops are tender. Remove from oven and sprinkle Cheddar cheese evenly over the top and return to oven to melt.
Makes 4 servings.