Scalloped Potato Pork Chop Casserole

This casserole is pretty prosperous and hearty on its own, however I like to pair it with a easy inexperienced salad dressed with French dressing to add a contact of freshness. Steamed inexperienced beans or roasted Brussels sprouts additionally make wonderful sides. For a extra indulgent meal, serve with a crusty bread to soak up all the creamy sauce!

INGREDIENTS

• 6 boneless pork chops
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 3 cups thinly sliced potatoes
• 1 can (10.75 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 teaspoon paprika
• Fresh parsley, chopped (for garnish)

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C).
2. Season pork chops with salt and pepper.
3. Heat the olive oil in a massive skillet over medium-high heat. Add pork chops and brown them on every aspect for about 3-4 minutes. Remove from skillet and set aside.
4. In the identical skillet, add the sliced onions and cook dinner till they are tender and translucent, about 5 minutes. Remove from heat.
5. In a small bowl, combine collectively the cream of mushroom soup, milk, and half of of the cheese.
6. In a greased baking dish, layer half of of the sliced potatoes, half of of the cooked onions, 1/2 of the soup mixture, and ultimately three of the browned pork chops. Repeat the layers with the final ingredients.
7. Sprinkle the pinnacle with the closing cheese and paprika.
8. Cover with foil and bake in the preheated oven for 1 hour. After 1 hour, get rid of the foil and bake for an extra 30 minutes, or till the potatoes are soft and the pinnacle is golden and bubbly.
9. Garnish with sparkling parsley earlier than serving.

Enjoy.

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