8 pork chops -- boneless

1 teaspoon dill weed -- crumbled

salt and pepper -- to taste 2 tablespoons peanut oil

6 cups potatoes -- thinly sliced

1 can cream of mushroom soup -- Family size

2 cups Sargento 6 Cheese Italian blend

1 cup sour cream

1/2 cup water

1/2 teaspoon dried dill weed

2 cups sharp cheddar cheese -- grated

Preheat oven to 375 degrees.

Brown pork chops seasoned with dill weed, salt and pepper in oil.

Place chops in a baking dish. Top with potatoes.

Combine other ingredients, except cheddar cheese, and pour over potatoes.

Bake for 1 1/2 hours or until pork chops are tender.

Sprinkle cheddar cheese over the top and return to oven to melt and brown cheese. About 5 minutes to melt and 5 minutes under boiler to brown cheese.