Ingredients:
4 boneless pork chops
4 medium potatoes, thinly sliced
1 envelope Lipton onion soup mix
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
Salt & pepper to taste
Olive oil or butter for browning
Instructions:
- Preheat the oven to 375°F (190°C)
- Season the pork chops with salt and pepper on both sides.
- Brown the pork chops in a skillet with a bit of olive oil or butter over medium-high heat for 2–3 minutes per side, until golden (not fully cooked). Remove from the pan and set aside.
- Layer the sliced potatoes evenly in a greased baking dish.
- Place the browned pork chops on top of the potatoes.
- Mix the sauce: In a bowl, combine the cream of mushroom soup, milk, and Lipton onion soup mix. Stir until smooth.
- Pour the sauce mixture evenly over the pork chops and potatoes.
- Cover the dish with foil and bake for 45–60 minutes, until potatoes are tender and pork chops are fully cooked.
- Optional: Remove foil in the last 10 minutes to slightly brown the top.
- Serve hot with a side of veggies or salad.