Ingredients
- 4 bone-in pork chops
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon paprika
- 1 cup shredded cheddar cheese
- 1 small onion, thinly sliced
- 1/2 cup crushed Ritz crackers (or breadcrumbs)
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- Season pork chops with garlic powder, onion powder, salt, and pepper.
- In a large skillet over medium heat, heat olive oil and brown pork chops on both sides (about 2–3 minutes per side). Remove and set aside.
- In a bowl, mix cream of mushroom soup, sour cream, milk, and paprika until well combined.
- Spread a thin layer of the soup mixture in the bottom of a greased 9×13-inch baking dish.
- Place browned pork chops on top.
- Spread the remaining soup mixture over the pork chops.
- Top with sliced onions and shredded cheese.
- In a small bowl, combine crushed crackers with melted butter. Sprinkle over the top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15–20 minutes until golden and bubbly.
- Let rest 5 minutes before serving.
Would you like a version for slow cooker or air fryer too?