SMOTHERED PORK CHOP CASSEROLE

This crowd-pleasing smothered pork chop casserole has gentle pork chops baked on a mattress of potatoes, onions, and a savory cream sauce, then topped with cheese.

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 pinch salt, to style (optional)
• 1 pinch black pepper, to style (optional)
• 6 pork chops, about 3/4 to 1 inch thick
• 1 10.75 ounce cream of mushroom soup, 1 can
• 1 cup milk
• 2 ounce French onion soup mix, 1 pkg
• 15 toddler potatoes, sliced
• 1 cup white onion, sliced
• 1 cup mozzarella cheese, shredded

INSTRUCTIONS

1. Preheat oven to 400°F. Line a plate with paper towels, then vicinity nearby. Spray a 9×13 baking dish with cooking spray, then set aside.
2. In a skillet over medium heat, warmth vegetable oil. Season pork chops with salt and pepper (optional), then vicinity in skillet. Sear backyard of pork chops till browned, about 2-3 minutes per side. Once seared, switch pork chops to organized paper-towel-lined plate.
3. In a medium bowl, whisk collectively cream of mushroom soup, milk, and French onion soup mix. Set bowl aside.
4. Add the child gold potatoes to organized baking dish, evenly protecting the bottom. Net, cowl the potatoes with white onion, then area the seared pork chops on top. Finish via pouring the mushroom soup combination evenly over all of the ingredients.
5. Cover dish with aluminum foil and bake for 30 minutes.
6. Remove dish from oven and get rid of foil. Sprinkle mozzarella cheese evenly on top. Return dish to oven and bake, uncovered, for an extra 15 minutes or till interior temperature of pork reaches 145°F.
7. Allow dish to cool 5-10 minutes earlier than serving.

Enjoy.

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