Prep time: 15 minutes
Bake time: 45–60 minutes
Serves: 4
Ingredients
4 Boneless pork chops (about 3/4-inch thick)
4 Medium potatoes, peeled and thinly sliced (russets or Yukon Golds work best)
1 envelope Lipton Onion Soup Mix
1 can (10.5 oz) Cream of Mushroom soup (standard addition for the “Supreme” version)
1/2 cup Milk or water
Optional: Black pepper to taste (the soup mix provides plenty of salt)
Optional: 1 cup shredded cheddar cheese (for the last 5 minutes)
Instructions
Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
Layer the Potatoes: Arrange your thinly sliced potatoes in an even layer at the bottom of the dish.
Seasoning: In a small bowl, whisk together the Lipton Onion Soup Mix, the Cream of Mushroom soup, and the milk/water. Pour about half of this mixture over the potatoes.
Add the Pork: Place the pork chops on top of the potato layer.
Final Smother: Pour the remaining soup mixture over the pork chops, spreading it to the edges to ensure everything is covered (this prevents the chops from drying out).
Bake: Cover the dish tightly with aluminum foil. Bake for 45 minutes.
Finish: Remove the foil. If you’re using cheese, sprinkle it on now. Bake uncovered for another 10–15 minutes until the potatoes are tender and the pork reaches an internal temperature of 145°F (63°C).
Pro Tips for Success
Slice Thin: Try to keep the potatoes about 1/8-inch thick. If they are too chunky, they’ll still be crunchy when the pork is done.
The Sear: If you have an extra 5 minutes, sear the pork chops in a pan for 2 minutes per side before putting them in the dish. it adds a nice color and deeper flavor.
Veggie Add-in: Toss some sliced onions or canned mushrooms in with the potatoes if you want to bulk it up.
