INGREDENT
- 4 bone-in pork chops (about 1-inch thick)
- 1 tablespoon oil (vegetable or olive oil)
- 1 medium onion, sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Season the pork chops on both sides with salt, pepper, garlic powder, and onion powder.
- In a large skillet, heat oil over medium-high heat. Sear pork chops for 2–3 minutes on each side until browned. Remove from skillet and set aside.
- In the same skillet, sauté sliced onions for 2–3 minutes until softened.
- In a bowl, mix cream of mushroom soup with milk until smooth.
- In a baking dish, layer the onions, then place the browned pork chops on top.
- Pour the soup mixture evenly over the pork chops. Sprinkle with shredded cheese if using.
- Cover the dish with foil and bake for 40–45 minutes, or until pork chops are tender and cooked through.
- Remove foil during the last 10 minutes of baking to slightly brown the top, if desired.
- Garnish with parsley before serving. Serve with mashed potatoes, rice, or vegetables.
Let me know if you want a slow-cooker or stovetop version too!