Ingredients
- 4 to 6 pork chops (bone-in or boneless, about 1 inch thick)
- Salt and black pepper, to taste
- 1 tablespoon olive oil or butter
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 cup milk
- 1 medium onion, thinly sliced
- 3 to 4 medium potatoes, peeled and thinly sliced
- 1 cup shredded cheddar cheese (optional)
- Paprika, for garnish
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Season pork chops with salt and pepper on both sides.
- In a large skillet, heat olive oil or butter over medium-high heat. Sear pork chops for 2–3 minutes per side until lightly browned (they don’t need to be fully cooked).
- In a mixing bowl, combine cream of mushroom soup, cream of chicken soup, and milk. Stir until smooth.
- Layer the casserole dish (9×13 inches or similar) with sliced potatoes and onions.
- Place the pork chops over the potatoes and onions.
- Pour the soup mixture evenly over the top, making sure to cover all the pork chops.
- Cover with foil and bake for 1 hour.
- Remove foil, sprinkle with cheese (if using), and bake for an additional 15–20 minutes, until cheese is melted and bubbling, and pork is cooked through.
- Garnish with paprika and fresh parsley, if desired.
- Serve hot with a side of green beans, salad, or crusty bread!
Let me know if you’d like a crock pot version or want to make it spicier!