Ingredients
- 4 bone-in pork chops (about ¾ inch thick)
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, heat vegetable oil over medium-high heat. Season pork chops with salt, pepper, and paprika. Brown the pork chops on both sides (about 3 minutes per side). Transfer to a baking dish.
- In the same skillet, sauté sliced onions (and bell peppers if using) until soft and lightly golden, about 5 minutes.
- In a bowl, combine cream of mushroom soup, sour cream, milk, and garlic powder. Mix well.
- Pour the mixture over the pork chops in the baking dish. Top with sautéed onions (and peppers).
- Cover the dish with foil and bake for 45 minutes. Remove foil and bake for an additional 10–15 minutes until pork chops are tender and sauce is bubbling.
- Garnish with chopped parsley before serving, if desired.
🍽️ Serving Suggestion:
Serve with mashed potatoes, rice, or egg noodles and a side of steamed vegetables or a fresh salad.
Let me know if you’d like a slow cooker or stovetop version!