4-5mediumred potatoes, scrubbed clean, and thinly sliced
2mediumyellow onions, thinly sliced
2TBSbutter
2TBScooking oil
4boneless thick pork chops
1(10oz) canchicken condensed soup
1(10oz) cancelery condensed soup
10ozmilk
1/2cupcheddar cheese, shredded
Instructions
Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.
In a large skillet heat 2 TBS butter. Add in thinly sliced potato and onion. Sprinkle with seasonings salt & pepper, to taste. Saute just 3-4 minutes until they start to brown and crisp on the edges of potatoes.Place potatoes & onions into prepared baking dish.
In same skillet over medium high heat add 2 TBS cooking oil. Sprinkle salt, pepper, garlic powder, onion powder and paprika on both sides of pork chops. Place pork chops in hot skillet and sear for 3-4 minutes on one side until golden brown, turn pork chops over and sear for an additional 3-4 minutes. Turn off burner.Place pork chops in a single layer over the potatoes & onions.
In a medium bowl whisk together both cream of soups, milk and season with salt, black pepper, garlic powder, & onion powder. Pour soup mixture over the pork chops and potatoes & onions in baking dish.
Bake in preheated oven for 30 minutes. Remove from oven and sprinkle with shredded cheese. Place back in oven for an additional 30 minutes until pork chops are cooked through and tender. Cheese will be golden brown.If cheese appears to be getting to brown, lay a sheet of foil over casserole 10 minutes before done.Enjoy.
Fixing to try it THANK YOU!!! MADE MY STOMACH GROWL..:O)