Ingredients

The following ingredients have 4 Servings
  • 4 boneless pork chops
  • Salt & pepper
  • 1/4 cup flour
  • 1 Tablespoon olive oil
  • 2-3 potatoes (thinly sliced (a mandolin works great here))
  • 1/2 large onion (thinly sliced (a mandolin works great here))
  • 1 can cream of mushroom soup
  • 1 cup cheddar cheese (shredded)

Instruction

  • Preheat oven to 375 degrees. Spray a 9x13-inch baking dish with a nonstick spray.
  • Season pork chops with salt and pepper.
  • Spread flour on a flat plate and dredge pork chops to cover well.
  • Heat a large skillet with olive oil over medium-high heat and brown pork chops on both sides.
  • Slice potatoes and onions thinly. I like to use a mandolin here as the slices are more uniform and the job goes much quicker.
  • Line the bottom of the baking dish with half of the sliced potatoes.
  • Place pork chops on top of potatoes in a single layer.
  • Top chops with remaining potatoes then spread sliced onion over them.
  • Mix cream of mushroom soup with ¾ can of water and pour over all ingredients.
  • Sprinkle shredded cheese on top.
  • Bake, uncovered, for 30-45 minutes.
  • Garnish with parsley.