Ingredients
Scale
- 4 boneless pork chops
- 4 medium potatoes, thinly sliced
- 1 envelope Lipton onion soup mix
- 1 can cream of mushroom soup
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Heat 1/4 cup of oil in a large skillet over medium-high heat. Brown the pork chops on both sides. Transfer the cooked chops to a plate lined with paper towels to absorb excess oil.
- In a medium casserole dish, arrange thinly sliced potatoes in an even layer.
- Place the browned pork chops on top of the potatoes, ensuring even coverage.
- In a separate bowl, thoroughly mix the Lipton onion soup mix, cream of mushroom soup, and milk until well combined.
- Pour the soup mixture over the pork chops, ensuring they are evenly coated.
- Season with salt and pepper to taste.
- Cover the casserole dish with foil and bake in the preheated oven for about 1 hour, or until the pork chops are tender and the potatoes are cooked through.
- Remove from the oven and let it rest for a few minutes before serving.
- Prep Time: 15 min
- Cook Time: 1 hour