Pork Chop Supreme

Ingredients

4 boneless pork chops 🥩

4 medium potatoes , thinly sliced 🥔

1 envelope Lipton onion soup mix (or similar) 🌰

1 can (10.5 oz) cream of mushroom soup 🍄

¼ cup milk 🥛

Salt and pepper , to taste

¼ cup oil (for browning pork chops) 🫒

Directions

Step 1: Brown the Pork Chops 🔥

Heat ¼ cup oil in a large skillet over medium-high heat.

Season the pork chops lightly with salt and pepper .

Brown the pork chops in the hot oil for 2–3 minutes per side , until golden brown. They don’t need to be fully cooked at this stage—just seared for flavor. Remove and set aside.

Step 2: Layer the Potatoes 🥔

Preheat your oven to 350°F (175°C) .

In a medium casserole dish, layer the thinly sliced potatoes evenly across the bottom.

Step 3: Prepare the Sauce 🍲

In a mixing bowl, combine the Lipton onion soup mix , cream of mushroom soup , and milk . Stir until smooth and well blended.

Step 4: Assemble the Casserole 🥄

Place the browned pork chops on top of the layer of potatoes in the casserole dish.

Pour the soup mixture evenly over the pork chops, ensuring it covers the meat and seeps down to the potatoes.

Step 5: Bake ⏳

Cover the casserole dish with aluminum foil.

Bake in the preheated oven for 1 hour , or until the pork chops are cooked through (internal temperature of 145°F/63°C ) and the potatoes are tender.

Optional: Remove the foil during the last 10 minutes of baking to allow the top to brown slightly.

Step 6: Serve 🍴

Let the casserole rest for 5 minutes before serving.

Spoon the creamy sauce over the pork chops and potatoes for extra flavor.

Enjoy as a standalone meal or pair with a side of steamed green beans or a fresh salad for a complete dinner.