Ingredients
4 boneless pork chops
4 medium potatoes, thinly sliced
1 envelope Lipton onion soup mix
1 can cream of mushroom soup
¼ cup milk
¼ cup oil (for browning)
Salt and black pepper, to taste
Instructions
1. Preheat oven to 350°F (175°C).
2. Season the pork chops lightly with salt and pepper.
3. Heat oil in a skillet over medium heat and brown the pork chops on both sides (about 2–3 minutes per side). Remove and drain on paper towels.
4. Arrange the sliced potatoes evenly in a greased medium casserole dish. Season lightly with salt and pepper.
5. Place the browned pork chops on top of the potatoes.
6. In a bowl, mix together the onion soup mix, cream of mushroom soup, and milk until smooth.
7. Pour the mixture evenly over the pork chops and potatoes.
8. Cover the dish with foil and bake for 1 hour, or until the potatoes are tender and the pork is fully cooked.
9. Optional: uncover for the last 10 minutes for a slightly golden top.
Serving Tip Serve hot with a simple green salad or steamed vegetables for a complete, comforting meal.