Ingredients
- 4 boneless pork chops
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup sour cream
- 1 small onion, thinly sliced
- 1/2 teaspoon paprika
- 1/2 cup shredded cheddar cheese (optional)
- Chopped parsley (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Season pork chops on both sides with garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side until browned.
- Transfer pork chops to a greased baking dish.
- In a bowl, mix together cream of mushroom soup and sour cream until smooth.
- Layer sliced onions over pork chops, then spread the soup mixture evenly on top.
- Sprinkle paprika over the top and add shredded cheddar if using.
- Cover with foil and bake for 40–45 minutes, or until pork is tender and cooked through (internal temp should be 145°F / 63°C).
- Remove foil in the last 10 minutes for a slightly golden top.
- Garnish with chopped parsley before serving.
Would you like a version with potatoes or a one-pan variation?