INGREDIENTS
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
1/4 cup oil for browning
INSTRUCTIONS
Preheat your oven to 350°F (175°C).
Brown the pork chops: In a skillet, heat the oil over medium heat. Once hot, add the pork chops and cook until browned on both sides, about 3-4 minutes per side. Drain excess oil.
Prepare the potatoes: While the pork chops are browning, slice the potatoes thinly and arrange them in an even layer at the bottom of a medium casserole dish.
Layer the pork chops: Place the browned pork chops on top of the sliced potatoes.
Make the sauce: In a bowl, combine the onion soup mix, cream of mushroom soup, and milk. Stir until well mixed.
Pour the sauce over the pork chops and potatoes, making sure everything is evenly coated.
Bake: Cover the casserole dish with foil and bake for about 1 hour, or until the potatoes are tender and the pork is fully cooked.
Serve: Let the dish cool for a few minutes before serving. Enjoy!