Ingredients
Scale
- 4 bone-in pork chops
- 3 large russet potatoes (thinly sliced)
- 1 onion (sliced)
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Season pork chops with salt and pepper, then sear them until golden brown on both sides. Remove and set aside.
- In the same skillet, add onions and sauté until translucent.
- In a mixing bowl, combine cream of mushroom soup and milk. Stir until smooth.
- Layer the potato slices at the bottom of a greased baking dish, followed by onions, and then pork chops.
- Pour the soup mixture over the top, ensuring everything is well-covered.
- Sprinkle cheddar cheese evenly over the casserole.
- Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until the top is golden and bubbly.
- Garnish with fresh parsley before serving.
- Prep Time: 20
- Cook Time: 60